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"disqusTitle": "Five Foods You Shouldn’t Put in the Fridge",
"title": "Five Foods You Shouldn’t Put in the Fridge",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-fridge_main.jpg\">\u003cimg class=\"size-full wp-image-92258\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-fridge_main.jpg\" alt=\"A few foods to keep out of the fridge. Photo: Lisa Landers\" width=\"1000\" height=\"800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A few foods to keep out of the fridge. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Hanging out in other people’s kitchens is always revelatory. I’m often surprised by the foods I find piled on countertops and stashed in the pantries of family and friends. I’ve found inspiration inside their cupboards: exotic ingredients that gave me new ideas for perking up my own repertoire. But kitchen peeping can also lead to some alarming discoveries, like finding foods in people’s fridges that don’t belong there.\u003c/p>\n\u003cp>While this may not seem like such a big deal, it is if you want certain foods to taste good. Refrigerating some foods can also compromise their nutritional integrity and reduce shelf life. While it may seem logical that foods would stay fresher if they are colder – and that’s true for many foods we often don’t refrigerate but should (like \u003ca href=\"http://ucfoodsafety.ucdavis.edu/files/44384.pdf\" target=\"_blank\" rel=\"noopener\">nuts\u003c/a>, \u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-1920.pdf\" target=\"_blank\" rel=\"noopener\">fresh berries\u003c/a>, and maple syrup). For other foods, however, exposure to the chilly 34 - 40\u003cstrong>°\u003c/strong>F air inside your home fridge will result in undesirable side effects.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_97562\" label=\"9 Foods That Fare Better in the Fridge\"]\u003c/p>\n\u003cp>I’m just as guilty as others of tossing things like coffee and sweet potatoes in the fridge, with hope of extending their shelf lives. While doing this might minimize our number of weekly supermarket runs, it also means we’re eating food that is less fresh, tasty and nutritious than it should be. “We need to change the way we think about our refrigerators” says \u003ca href=\"http://postharvest.ucdavis.edu/about/specialists/?uid=32&ds=183\" target=\"_blank\" rel=\"noopener\">Marita Cantwell\u003c/a>, a postharvest specialist at University of California, Davis. “Your refrigerator should be considered a temporary holding station, not a storage facility.”\u003c/p>\n\u003cp>While there’s no shame in this kind of food faux pas, my hope is that by illuminating WHY certain foods just don’t fare well in the fridge, I’ll never have to suffer through a piece of refrigerated chocolate when spending time with the people I love.\u003c/p>\n\u003cfigure id=\"attachment_92260\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-enter.jpg\">\u003cimg class=\"size-full wp-image-92260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-enter.jpg\" alt=\"Not all foods fare well in the fridge. Photo: Lisa Landers\" width=\"1000\" height=\"686\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not all foods fare well in the fridge. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate\u003c/h3>\n\u003cp>As someone with a fairly serious chocolate habit, “sacrilege” is the first word that comes to my mind when I find this heavenly treat in someone’s fridge. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">Chuck Siegel\u003c/a>, the owner of San Francisco based \u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\" rel=\"noopener\">Charles Chocolates\u003c/a>, is equally distraught by the sight. “Under no circumstances should chocolate be put in the refrigerator,” says Siegel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Storing chocolate in the refrigerator can lead to a “sugar bloom,” a phenomenon that occurs when the chocolate is removed from the fridge and exposed to the warmer air, causing condensation to form on the chocolate’s surface and dissolving some of the sugar. As the chocolate dries out the sugar recrystallizes and is drawn to the surface, forming a grainy coating and ruining the silky texture of your bar.\u003c/p>\n\u003cp>“The overall aesthetic of chocolate is one of taste and texture combined,\" Siegel explains. “If you destroy the texture by separating the sugar from the mass, it destroys that melt-in-your mouth sensation, which is a big part of what makes chocolate taste so good.” Chocolate also absorbs odors easily, so there’s a good chance it will reek of other things in your fridge, like last night’s leftovers.\u003c/p>\n\u003cp>That doesn’t mean chocolate is safe on the counter top. Besides the danger of your housemates snagging it (\u003ca href=\"http://pets.webmd.com/dogs/guide/dogs-and-chocolate-get-the-facts\" target=\"_blank\" rel=\"noopener\">including the dog, for whom chocolate is a toxin\u003c/a>), oxygen and light cause the chocolate to oxidize, which degrades the flavor. Ideally, solid chocolate should be sealed in an airtight bag, tucked into a dry, dark corner of your kitchen, and kept at a constant room temperature. Although dark chocolate will keep for a year this way and milk chocolate about six months, fresher always tastes better. So be strategic and buy only enough to cover a few weeks worth of chocolate bliss, whether it’s an occasional indulgence or a daily necessity.\u003c/p>\n\u003ch3>Coffee\u003c/h3>\n\u003cp>Even if you’re not a fan of Starbucks, it’s a safe bet to assume that they’ve got some top-notch aficionados advising them about how to store coffee. One of their experts, Major Cohen, was recently quoted as saying that refrigeration and freezing are \u003ca href=\"http://news.starbucks.com/news/starbucks-coffee-educator-reveals-the-most-common-mistake-when-brewing-coff\" target=\"_blank\" rel=\"noopener\">“not the friend, but rather the enemy of good coffee.”\u003c/a> The real culprit is moisture, which condenses on the grounds or beans when they are removed from the fridge, damaging the coffee’s flavor.\u003c/p>\n\u003cp>Coffee should be stored in an airtight container at room temperature, where your essential elixir will be safe from another foe: oxygen. Exposure to oxygen will diminish freshness and flavor, especially when it’s already been ground and there’s more surface area exposed to the air. \u003ca href=\"http://communitytable.com/274342/linzlowe/do-you-make-this-common-mistake-when-brewing-coffee/\" target=\"_blank\" rel=\"noopener\">For the tastiest cup of joe\u003c/a>, buy just enough coffee for the week and grind it just before brewing.\u003c/p>\n\u003ch3>Tomatoes\u003c/h3>\n\u003cp>Unless you like your tomatoes tasteless and mealy, keep them away from the fridge. Like me, tomatoes do not fare well in the cold. Cold air stops the tomato from continuing to ripen and becoming flavorful. The low temps also breakdown the membranes, causing the cells to leak and your tomato to lose flavor and turn to mush.\u003c/p>\n\u003cp>Postharvest specialist Marita Cantwell, recommends keeping these fragile fruits on the counter top away from direct sunlight, at room temperature (65 -70\u003cstrong>°\u003c/strong>F).\u003c/p>\n\u003ch3>Basil\u003c/h3>\n\u003cp>While many fresh herbs fare just fine in the fridge, basil does not. These low temps actually injure the basil, causing it to turn black or gray. The leaves may also wilt and become spotty from decay, deterring your dinner guests from trying your tomato-mozzarella appetizer.\u003c/p>\n\u003cp>To keep your bunch of basil looking and smelling lively, keep it at room temp and treat it like you would cut flowers: stick it in a glass of water so those large leaves can drink at will. Better yet, buy a basil plant.\u003c/p>\n\u003ch3>Potatoes (regular and sweet)\u003c/h3>\n\u003cp>Storing \u003cstrong>regular potatoes\u003c/strong> in your fridge for more than a couple of weeks will cause the sugar content to rise, changing the flavor and nutritional balance. The increased sugar levels will also cause the potatoes to discolor when you cook them.\u003c/p>\n\u003cp>But keeping your spuds out of the fridge can lead to other problems. If you just pile them on your counter where they are exposed to light at warmer temperatures, it can raise the level of the \u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-182.pdf\" target=\"_blank\" rel=\"noopener\">glycoalkaloids\u003c/a> – a naturally occurring compound that can make your potatoes taste bitter and even become toxic if consumed in high doses.\u003c/p>\n\u003cp>The solution? According to Cantwell, the way to keep your potatoes in top form is to keep them in a paper bag in a dark cool corner of a cabinet.\u003c/p>\n\u003cp>Unlike regular potatoes, \u003cstrong>sweet potatoes\u003c/strong> won’t tolerate refrigeration for even short amounts of time. When they are cooked after being refrigerated or even stored below 59\u003cstrong>°\u003c/strong>F, they will taste “off” and develop a hard core. Fortunately, sweet potatoes don’t form toxic glycoalkaloids, so they can stay right on your countertop until you are ready to eat them. Just remember not to wait too long.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>*For more information about the best way to keep all of your fruits and veggies in great shape, take a look at this \u003c/em>\u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-1920.pdf\" target=\"_blank\" rel=\"noopener\">\u003cem>helpful chart\u003c/em>\u003c/a>\u003cem> prepared by experts at the University of California, Davis.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-fridge_main.jpg\">\u003cimg class=\"size-full wp-image-92258\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-fridge_main.jpg\" alt=\"A few foods to keep out of the fridge. Photo: Lisa Landers\" width=\"1000\" height=\"800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A few foods to keep out of the fridge. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Hanging out in other people’s kitchens is always revelatory. I’m often surprised by the foods I find piled on countertops and stashed in the pantries of family and friends. I’ve found inspiration inside their cupboards: exotic ingredients that gave me new ideas for perking up my own repertoire. But kitchen peeping can also lead to some alarming discoveries, like finding foods in people’s fridges that don’t belong there.\u003c/p>\n\u003cp>While this may not seem like such a big deal, it is if you want certain foods to taste good. Refrigerating some foods can also compromise their nutritional integrity and reduce shelf life. While it may seem logical that foods would stay fresher if they are colder – and that’s true for many foods we often don’t refrigerate but should (like \u003ca href=\"http://ucfoodsafety.ucdavis.edu/files/44384.pdf\" target=\"_blank\" rel=\"noopener\">nuts\u003c/a>, \u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-1920.pdf\" target=\"_blank\" rel=\"noopener\">fresh berries\u003c/a>, and maple syrup). For other foods, however, exposure to the chilly 34 - 40\u003cstrong>°\u003c/strong>F air inside your home fridge will result in undesirable side effects.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m just as guilty as others of tossing things like coffee and sweet potatoes in the fridge, with hope of extending their shelf lives. While doing this might minimize our number of weekly supermarket runs, it also means we’re eating food that is less fresh, tasty and nutritious than it should be. “We need to change the way we think about our refrigerators” says \u003ca href=\"http://postharvest.ucdavis.edu/about/specialists/?uid=32&ds=183\" target=\"_blank\" rel=\"noopener\">Marita Cantwell\u003c/a>, a postharvest specialist at University of California, Davis. “Your refrigerator should be considered a temporary holding station, not a storage facility.”\u003c/p>\n\u003cp>While there’s no shame in this kind of food faux pas, my hope is that by illuminating WHY certain foods just don’t fare well in the fridge, I’ll never have to suffer through a piece of refrigerated chocolate when spending time with the people I love.\u003c/p>\n\u003cfigure id=\"attachment_92260\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-enter.jpg\">\u003cimg class=\"size-full wp-image-92260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-enter.jpg\" alt=\"Not all foods fare well in the fridge. Photo: Lisa Landers\" width=\"1000\" height=\"686\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not all foods fare well in the fridge. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate\u003c/h3>\n\u003cp>As someone with a fairly serious chocolate habit, “sacrilege” is the first word that comes to my mind when I find this heavenly treat in someone’s fridge. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">Chuck Siegel\u003c/a>, the owner of San Francisco based \u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\" rel=\"noopener\">Charles Chocolates\u003c/a>, is equally distraught by the sight. “Under no circumstances should chocolate be put in the refrigerator,” says Siegel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Storing chocolate in the refrigerator can lead to a “sugar bloom,” a phenomenon that occurs when the chocolate is removed from the fridge and exposed to the warmer air, causing condensation to form on the chocolate’s surface and dissolving some of the sugar. As the chocolate dries out the sugar recrystallizes and is drawn to the surface, forming a grainy coating and ruining the silky texture of your bar.\u003c/p>\n\u003cp>“The overall aesthetic of chocolate is one of taste and texture combined,\" Siegel explains. “If you destroy the texture by separating the sugar from the mass, it destroys that melt-in-your mouth sensation, which is a big part of what makes chocolate taste so good.” Chocolate also absorbs odors easily, so there’s a good chance it will reek of other things in your fridge, like last night’s leftovers.\u003c/p>\n\u003cp>That doesn’t mean chocolate is safe on the counter top. Besides the danger of your housemates snagging it (\u003ca href=\"http://pets.webmd.com/dogs/guide/dogs-and-chocolate-get-the-facts\" target=\"_blank\" rel=\"noopener\">including the dog, for whom chocolate is a toxin\u003c/a>), oxygen and light cause the chocolate to oxidize, which degrades the flavor. Ideally, solid chocolate should be sealed in an airtight bag, tucked into a dry, dark corner of your kitchen, and kept at a constant room temperature. Although dark chocolate will keep for a year this way and milk chocolate about six months, fresher always tastes better. So be strategic and buy only enough to cover a few weeks worth of chocolate bliss, whether it’s an occasional indulgence or a daily necessity.\u003c/p>\n\u003ch3>Coffee\u003c/h3>\n\u003cp>Even if you’re not a fan of Starbucks, it’s a safe bet to assume that they’ve got some top-notch aficionados advising them about how to store coffee. One of their experts, Major Cohen, was recently quoted as saying that refrigeration and freezing are \u003ca href=\"http://news.starbucks.com/news/starbucks-coffee-educator-reveals-the-most-common-mistake-when-brewing-coff\" target=\"_blank\" rel=\"noopener\">“not the friend, but rather the enemy of good coffee.”\u003c/a> The real culprit is moisture, which condenses on the grounds or beans when they are removed from the fridge, damaging the coffee’s flavor.\u003c/p>\n\u003cp>Coffee should be stored in an airtight container at room temperature, where your essential elixir will be safe from another foe: oxygen. Exposure to oxygen will diminish freshness and flavor, especially when it’s already been ground and there’s more surface area exposed to the air. \u003ca href=\"http://communitytable.com/274342/linzlowe/do-you-make-this-common-mistake-when-brewing-coffee/\" target=\"_blank\" rel=\"noopener\">For the tastiest cup of joe\u003c/a>, buy just enough coffee for the week and grind it just before brewing.\u003c/p>\n\u003ch3>Tomatoes\u003c/h3>\n\u003cp>Unless you like your tomatoes tasteless and mealy, keep them away from the fridge. Like me, tomatoes do not fare well in the cold. Cold air stops the tomato from continuing to ripen and becoming flavorful. The low temps also breakdown the membranes, causing the cells to leak and your tomato to lose flavor and turn to mush.\u003c/p>\n\u003cp>Postharvest specialist Marita Cantwell, recommends keeping these fragile fruits on the counter top away from direct sunlight, at room temperature (65 -70\u003cstrong>°\u003c/strong>F).\u003c/p>\n\u003ch3>Basil\u003c/h3>\n\u003cp>While many fresh herbs fare just fine in the fridge, basil does not. These low temps actually injure the basil, causing it to turn black or gray. The leaves may also wilt and become spotty from decay, deterring your dinner guests from trying your tomato-mozzarella appetizer.\u003c/p>\n\u003cp>To keep your bunch of basil looking and smelling lively, keep it at room temp and treat it like you would cut flowers: stick it in a glass of water so those large leaves can drink at will. Better yet, buy a basil plant.\u003c/p>\n\u003ch3>Potatoes (regular and sweet)\u003c/h3>\n\u003cp>Storing \u003cstrong>regular potatoes\u003c/strong> in your fridge for more than a couple of weeks will cause the sugar content to rise, changing the flavor and nutritional balance. The increased sugar levels will also cause the potatoes to discolor when you cook them.\u003c/p>\n\u003cp>But keeping your spuds out of the fridge can lead to other problems. If you just pile them on your counter where they are exposed to light at warmer temperatures, it can raise the level of the \u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-182.pdf\" target=\"_blank\" rel=\"noopener\">glycoalkaloids\u003c/a> – a naturally occurring compound that can make your potatoes taste bitter and even become toxic if consumed in high doses.\u003c/p>\n\u003cp>The solution? According to Cantwell, the way to keep your potatoes in top form is to keep them in a paper bag in a dark cool corner of a cabinet.\u003c/p>\n\u003cp>Unlike regular potatoes, \u003cstrong>sweet potatoes\u003c/strong> won’t tolerate refrigeration for even short amounts of time. When they are cooked after being refrigerated or even stored below 59\u003cstrong>°\u003c/strong>F, they will taste “off” and develop a hard core. Fortunately, sweet potatoes don’t form toxic glycoalkaloids, so they can stay right on your countertop until you are ready to eat them. Just remember not to wait too long.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Victory Garden's Edible Feast: Bay Area Episode",
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"content": "\u003cp>[vimeo 112065610]\u003c/p>\n\u003cp>In August we got an interesting proposition -- we were asked to make a relaunch of \u003ca href=\"http://www.pbs.org/wgbh/victorygarden/\" target=\"_blank\">The Victory Garden\u003c/a> -- that perpetually running PBS gardening show. The new show would be called \u003ca href=\"http://www.theperennialplate.com/episodes/2014/11/new-show-the-victory-gardens-edible-feast/\" target=\"_blank\">The Victory Garden's Edible Feast\u003c/a> and it would be a partnership with \u003ca href=\"http://www.ediblefeast.com/\" target=\"_blank\">Edible Magazines\u003c/a>. This all sounded fine and great, except when we found out that we had to finish all 13 half hour episodes by the New Year. We at \u003ca href=\"http://www.theperennialplate.com/\" target=\"_blank\">The Perennial Plate\u003c/a> are used to releasing 3-10 minute films without any structure, timing or release constraints. So this new venture was daunting. Thankfully, we had the network of Edible Magazines across the country who already had great knowledge of their local food communities. So we got to work trying to film in 13 locations as fast as we could. We teamed up with some of our favorite online filmmakers and I spent a week with each of them, getting them used to the Perennial Plate's \"style\" and the structure of the new show.\u003c/p>\n\u003cp>We knew from the beginning that the Bay Area was a must stop (if nothing else so we could eat well after our daily shoots). I reached out to Bruce Cole of \u003ca href=\"http://sanfrancisco.ediblefeast.com/\" target=\"_blank\">Edible SF\u003c/a>, writer \u003ca href=\"http://saminnosrat.com/\" target=\"_blank\">Samin Nosrat\u003c/a> (Salt, Fat, Acid, Heat) and Naomi Starkman of \u003ca href=\"http://civileats.com/\" target=\"_blank\">Civil Eats\u003c/a> for their quick recommendations for possible story ideas. The problem with filming in the Bay Area is that there are too many options and we had too little time. We ended up filming a gardening segment with Bruce (he also served us oysters and chablis), an incredible herb salad and tomato toast with Samin (she cooks exactly how I want to eat, all the time), jam making with Dafna Kory of \u003ca href=\"http://innajam.com/\" target=\"_blank\">INNA Jam\u003c/a>, a day at the \u003ca href=\"http://www.mandelafoods.com/\" target=\"_blank\">Mandela Foods Coop\u003c/a> in West Oakland and a Chardonnay soliloquy from \u003ca href=\"http://blog.tedwardwines.com/2013/03/13/kevin-kelley-of-salinia-the-npa-project-part-i/\" target=\"_blank\">Kevin Kelly of Salinia Winery\u003c/a> (Sadly that segment had to be cut, but we will be releasing it online or as a special).\u003c/p>\n\u003cp>It was a fun group to film, because a lot of them are friends (or became friends). Bruce has a sweet little garden, and he lives life to the fullest. I've been following his \u003ca href=\"http://instagram.com/ediblesf/\" target=\"_blank\">instagram\u003c/a> longingly for years, and so it was fun to do the oyster and wine thing on his deck. Samin and I worked together for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/25/the-perennial-plate-bay-area-episode-3-farms-tartine-dinner-video/\" target=\"_blank\">dinner at Tartine\u003c/a> years ago, and she is probably the most fun cook to film -- her laugh alone warrants a primetime TV show. Kevin Kelly is making some of the coolest wines in the US -- his Saint Marigold dry dessert Chardonnay is like nothing I've ever had. It was pretty disappointing to leave out his segment. And then Dafna is just a joy to film -- she's all bad jokes, puns and high energy...and, of course, makes an incredibly pure and delicious product.\u003c/p>\n\u003cp>Finally, we filmed at Mandela Foods Coop (you can see the segment in the video below). It's a pretty inspiring grocery store, owned by its workers and trying to bring healthy food to the neighborhood. They subsidize their produce by charging higher prices on more snack or high-end trendy items (kale chips, kombucha). Please enjoy the full episode below and tune in to \u003ca href=\"http://www.kqed.org/tv/schedules/daily/kqedplus.jsp?format=long&ymd=2015-01-24\" target=\"_blank\">KQED Plus TV\u003c/a> on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=22092\" target=\"_blank\">\u003cstrong>Saturday, January 24 at 4pm for the Bay Area episode\u003c/strong>\u003c/a> and check local listing for the rest of the shows.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"https://player.vimeo.com/video/122310816?portrait=0\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In August we got an interesting proposition -- we were asked to make a relaunch of \u003ca href=\"http://www.pbs.org/wgbh/victorygarden/\" target=\"_blank\">The Victory Garden\u003c/a> -- that perpetually running PBS gardening show. The new show would be called \u003ca href=\"http://www.theperennialplate.com/episodes/2014/11/new-show-the-victory-gardens-edible-feast/\" target=\"_blank\">The Victory Garden's Edible Feast\u003c/a> and it would be a partnership with \u003ca href=\"http://www.ediblefeast.com/\" target=\"_blank\">Edible Magazines\u003c/a>. This all sounded fine and great, except when we found out that we had to finish all 13 half hour episodes by the New Year. We at \u003ca href=\"http://www.theperennialplate.com/\" target=\"_blank\">The Perennial Plate\u003c/a> are used to releasing 3-10 minute films without any structure, timing or release constraints. So this new venture was daunting. Thankfully, we had the network of Edible Magazines across the country who already had great knowledge of their local food communities. So we got to work trying to film in 13 locations as fast as we could. We teamed up with some of our favorite online filmmakers and I spent a week with each of them, getting them used to the Perennial Plate's \"style\" and the structure of the new show.\u003c/p>\n\u003cp>We knew from the beginning that the Bay Area was a must stop (if nothing else so we could eat well after our daily shoots). I reached out to Bruce Cole of \u003ca href=\"http://sanfrancisco.ediblefeast.com/\" target=\"_blank\">Edible SF\u003c/a>, writer \u003ca href=\"http://saminnosrat.com/\" target=\"_blank\">Samin Nosrat\u003c/a> (Salt, Fat, Acid, Heat) and Naomi Starkman of \u003ca href=\"http://civileats.com/\" target=\"_blank\">Civil Eats\u003c/a> for their quick recommendations for possible story ideas. The problem with filming in the Bay Area is that there are too many options and we had too little time. We ended up filming a gardening segment with Bruce (he also served us oysters and chablis), an incredible herb salad and tomato toast with Samin (she cooks exactly how I want to eat, all the time), jam making with Dafna Kory of \u003ca href=\"http://innajam.com/\" target=\"_blank\">INNA Jam\u003c/a>, a day at the \u003ca href=\"http://www.mandelafoods.com/\" target=\"_blank\">Mandela Foods Coop\u003c/a> in West Oakland and a Chardonnay soliloquy from \u003ca href=\"http://blog.tedwardwines.com/2013/03/13/kevin-kelley-of-salinia-the-npa-project-part-i/\" target=\"_blank\">Kevin Kelly of Salinia Winery\u003c/a> (Sadly that segment had to be cut, but we will be releasing it online or as a special).\u003c/p>\n\u003cp>It was a fun group to film, because a lot of them are friends (or became friends). Bruce has a sweet little garden, and he lives life to the fullest. I've been following his \u003ca href=\"http://instagram.com/ediblesf/\" target=\"_blank\">instagram\u003c/a> longingly for years, and so it was fun to do the oyster and wine thing on his deck. Samin and I worked together for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/25/the-perennial-plate-bay-area-episode-3-farms-tartine-dinner-video/\" target=\"_blank\">dinner at Tartine\u003c/a> years ago, and she is probably the most fun cook to film -- her laugh alone warrants a primetime TV show. Kevin Kelly is making some of the coolest wines in the US -- his Saint Marigold dry dessert Chardonnay is like nothing I've ever had. It was pretty disappointing to leave out his segment. And then Dafna is just a joy to film -- she's all bad jokes, puns and high energy...and, of course, makes an incredibly pure and delicious product.\u003c/p>\n\u003cp>Finally, we filmed at Mandela Foods Coop (you can see the segment in the video below). It's a pretty inspiring grocery store, owned by its workers and trying to bring healthy food to the neighborhood. They subsidize their produce by charging higher prices on more snack or high-end trendy items (kale chips, kombucha). Please enjoy the full episode below and tune in to \u003ca href=\"http://www.kqed.org/tv/schedules/daily/kqedplus.jsp?format=long&ymd=2015-01-24\" target=\"_blank\">KQED Plus TV\u003c/a> on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=22092\" target=\"_blank\">\u003cstrong>Saturday, January 24 at 4pm for the Bay Area episode\u003c/strong>\u003c/a> and check local listing for the rest of the shows.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"https://player.vimeo.com/video/122310816?portrait=0\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Roast With The Most: Talking Shop With Coffee Review ",
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"content": "\u003cp>One of the most influential publications in the coffee industry is located not in a lab, not in a roastery, and not even in San Francisco, but on a quiet residential street in Rockridge, in a two room granny unit tucked behind a house shaded by trees. It’s here, surrounded by espresso machines, ornate brass coffee roasters and endless bags of coffee, that \u003ca href=\"http://www.coffeereview.com/ken-bio/\" target=\"_blank\">Ken Davids\u003c/a> produces the books and articles that have made him one of the most important figures in the coffee community, with a career that’s spanned more than four decades.\u003c/p>\n\u003cfigure id=\"attachment_92159\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0113.jpg\">\u003cimg class=\"size-full wp-image-92159\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0113.jpg\" alt=\"A sampling of the Coffee Review's equipment. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of Coffee Review's equipment. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>His books--about \u003ca href=\"http://www.amazon.com/Coffee-Guide-Buying-Brewing-Enjoying-ebook/dp/B00F8FXFFY/ref=la_B001IGUQXG_1_2?s=books&ie=UTF8&qid=1421464484&sr=1-2\" target=\"_blank\">coffee,\u003c/a> \u003ca href=\"http://www.amazon.com/Espresso-Ultimate-Coffee-Kenneth-Davids-ebook/dp/B00F8G6GJK/ref=la_B001IGUQXG_1_3?s=books&ie=UTF8&qid=1421464484&sr=1-3\" target=\"_blank\">espresso\u003c/a> and \u003ca href=\"http://www.amazon.com/Home-Coffee-Roasting-Revised-Updated-ebook/dp/B00GL3XI9A/ref=la_B001IGUQXG_1_1?s=books&ie=UTF8&qid=1421464484&sr=1-1\" target=\"_blank\">home roasting\u003c/a>--have sold thousands of copies, and are often given to baristas as part of their training. He consults for companies eager to have him improve their coffee, or to have him build a blend for them. But it’s his website \u003ca href=\"http://www.coffeereview.com/\" target=\"_blank\">Coffee Review\u003c/a> that he’s spending the most time on these days: a compendium of thousands of thoughtful reviews, geared toward the interested layperson. (See below for some of Ken's top coffee picks).\u003c/p>\n\u003cp>And though his reviews are aimed at the general public (about 80,000 of whom visit his website every month), they have a significant impact in the coffee industry. A good score is proudly proclaimed on a roaster’s website, and most coffees that are awarded a high score quickly sell out. Several small, high-end roasters survive off of online orders, so a good score from the Review isn’t just a good thing, but a survival requirement.\u003c/p>\n\u003cfigure id=\"attachment_92162\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0127.jpg\">\u003cimg class=\"size-full wp-image-92162\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0127.jpg\" alt=\"A sample of what the reviewers look for. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sample of what the reviewers look for. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Davids has always been passionate about coffee. As a student, he spent a significant amount of his time at cafes, drawn by their romanticism. In the 1970’s, he left the academic world and started a cafe (“I wanted the existential challenge of business,” he says with a laugh), one of the first dedicated coffee shops in the Bay Area. He sold it after a few years, but stuck with coffee, writing \u003cem>Coffee: A Guide to Buying, Brewing, and Enjoying\u003c/em>, which became a surprise bestseller and hugely influential, shaping both the second and third waves of coffee. In 1997, Davids started Coffee Review with a friend after the two noticed that no one was critically and thoughtfully reviewing and writing coffee, and after a brief flirtation as a paper newsletter, it’s remained online since.\u003c/p>\n\u003cp>In the last 18 years, Coffee Review has published thousands of reviews of coffees good, bad and resolutely mediocre. Davids has written most of them, with a few penned by his cofounder or other friends in the industry. A few years ago, Jason Sarley, who had previously worked in the tea industry, came aboard, and the two now do tastings (“cuppings”) together (Full disclosure: Sarley’s a friend of mine). Each month, they review a handful of coffees relevant to the month’s theme, like “\u003ca href=\"http://www.coffeereview.com/lighter-and-brighter-single-origin-espressos/\" target=\"_blank\">Lighter and Brighter: Single-Origin Espressos\u003c/a>” or “\u003ca href=\"http://www.coffeereview.com/not-your-same-old-panamas/\" target=\"_blank\">Not Your Same Old Panamas\u003c/a>.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When it’s time to cup--always before lunch, so nothing interferes with their palates-- Sarley sets up the coffees, identified only by a three digit number (Davids never knows which coffee is which). Each coffee is brewed five times, so a bad bean won’t throw off the tasting. After pouring hot water over the ground coffee, a wet crust starts to form. After four minutes, it’s time for the aroma portion of the tasting: Davids and Sarley stick their nose deep into the cup (“I burn my nose all the time,” Davids says) while using a spoon to break the crust and integrate it into the coffee, releasing its aroma.\u003c/p>\n\u003cfigure id=\"attachment_92161\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0134.jpg\">\u003cimg class=\"size-full wp-image-92161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0134.jpg\" alt=\"Kenneth Davids smells his coffee as part of the tasting. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kenneth Davids smells his coffee as part of the tasting. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>They each break two cups, make their notes and compare to make sure they’re each picking up the same things-- Davids calls it “calibrating.” Then they break the last coffee, smell once more, and move on to the other coffees. After the aroma portion, they skim the tops of the coffees, a delicate process that removes the last of the grounds.\u003c/p>\n\u003cfigure id=\"attachment_92164\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0143.jpg\">\u003cimg class=\"size-full wp-image-92164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0143.jpg\" alt=\"Removing the top grounds from the coffee. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Removing the top grounds from the coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, they taste, spit bucket at the ready. On a recent afternoon, they demonstrated the process. As is traditional, each aspirated their coffee to combine its aroma and taste.\u003c/p>\n\u003cp>“I’m a quiet slurper,” said Davids.\u003c/p>\n\u003cp>“I can be loud,” Sarley said, explaining that at professional cupping events, slurping “is always this kind of boisterous one-upping thing. It’s pretty annoying actually.”\u003c/p>\n\u003cp>“Brazilian [coffee tasters], they sound like a jet airplane,” Davids said.\u003c/p>\n\u003cp>Neither visibly reacted to the coffee--at cuppings, it's considered declasse to react, whether you’re tasting a \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&uact=8&ved=0CCYQFjAB&url=http%3A%2F%2Fwww.coffeereview.com%2Freview%2Fpanama-ironman-camilina-geisha%2F&ei=i9W5VJKxDMjroASx84AQ&usg=AFQjCNGR8m2mwpzDgiriT5cVj-4VGH0BCA&sig2=myPlUF64amd-w1eW2rkLnQ&bvm=bv.83829542,d.cGU\" target=\"_blank\">Panama Ironman Camilina Geisha\u003c/a> (“Beautifully structured and almost impossibly intricate in flavor and aroma”) or Starbucks' \u003ca href=\"http://www.coffeereview.com/review/italian-roast-via-instant-coffee/\" target=\"_blank\">instant Italian roast\u003c/a> (“Smoky, faintly rubbery aroma with hints of a sensation we are calling salt meat.”)\u003c/p>\n\u003cp>After tasting, the two silently record their scores, judging for aroma, acidity, body, flavor and aftertaste, and then discuss. Most of the time, they’re within a point of each other, and in the rare case they’re not, they’ll taste the rest of the cups, debating until they agree on a score.\u003c/p>\n\u003cp>Davids and Sarley are a tough crowd. On a 100 point scale, the highest they’ve ever given is a 97, with 94 considered an excellent score--”and we don’t give a lot of 94s,” said Davids. Yet the reviews have crept steadily upward over the years, and it’s not because they’re inflating the score. The coffees are simply getting better, he said.\u003c/p>\n\u003cfigure id=\"attachment_92166\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0153.jpg\">\u003cimg class=\"size-full wp-image-92166\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0153.jpg\" alt=\"Jason Sarley tastes his coffee. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Sarley tastes his coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It’s one of the many changes he has observed in his long career. Another trend? Less emphasis on the type of roast. Over the year the pendulum has swung from very dark roasts being the norm (or as Davids recalls it, a time when people “just burned the shit out of it.”) to the current light roast trend. Now, there’s much more emphasis on the the story behind the bean: where it’s grown, how it was processed, with an assumption of trust that the roaster knows what roast is best.\u003c/p>\n\u003cfigure id=\"attachment_92158\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0108.jpg\">\u003cimg class=\"size-full wp-image-92158\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0108.jpg\" alt=\"Examining a coffee's roast level. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Examining a coffee's roast level. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Another change he’s noticed is the increasing effort put into dealing with the effects of climate change, which is making coffee harder to grow and more susceptible to disease.\u003c/p>\n\u003cp>“It’s going to take a huge effort by the large companies that buy good coffee, and the industry as a whole to offset that trend,” Davids said. “There’s a real danger that there won’t be enough really top coffee to go around.”\u003c/p>\n\u003cp>When Davids talks about his writing, he mentions the ideal reader he keeps in mind: “a hypothetical individual who is a consumer but wants to spend half their life on coffee, somebody who is genuinely, passionately interested.”\u003c/p>\n\u003cp>In the future, to reach more of those readers, he plans to introduce a small subscription fee for the site. Eventually, he’d like to hire a new taster to help him and Sarley keep up with the glut of coffees they’d like to review. But for now, it’s just Sarley and Davids, tasting coffee after coffee in their small office, doing their best to help guide that passionate consumer through a crowded world.\u003c/p>\n\u003cp>\u003cstrong>Ken's Recommendations:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Best Value\u003c/strong>\u003cbr>\n\"Almost any Ethiopia Yirgacheffe from a good roaster is likely to be a superior value relative to its quality and distinctiveness. Coffees from southern Ethiopia (Yirgacheffe, Sidama/Sidamo regions) are among the world’s most distinguished, yet usually sell for standard specialty prices. For example, we reviewed a wet-processed or “washed” Ethiopia Yirgacheffe from a New York area roaster, HiLine, that we rated at 92 and which sells for $9.99/pound. But almost any wet-processed Yirgacheffe from a good roasting company is likely to be an excellent value.\"\u003c/p>\n\u003cp>\u003cstrong>Best Local Coffee\u003c/strong>\u003cbr>\n\"So many fine Bay Area roasters are producing such consistently superb coffees that for us to make a specific “best” call is rather presumptuous. We recently reviewed a Kenya Karagoto from Allegro Coffee’s new café roastery in Emeryville at 94. Kenya is one of the world’s great origins and the current Allegro version shows the floral sweetness, pungent berry and savory hints for which Kenya is celebrated. We gave a 95 to a Blue Bottle Ethiopia Homacho Waena, another washed or wet-processed coffee from southern Ethiopia, in this case from the Sidama region.\"\u003c/p>\n\u003cp>\u003cstrong>Best Splurge Coffee\u003c/strong>\u003cbr>\n\"Lots of possibilities here, but the leading candidate probably would be a good example of a coffee produced from trees of the rare and startling tasting Geisha (also Gesha) variety of Arabica. The best Geshas are produced in Panama and on one farm in Colombia (Granja La Esperanza’s Cerro Azul). As befitting a splurge, Geshas are dauntingly expensive and shockingly intense and intricate in aroma and flavor. Their intensity and complexity may be polarizing, but no one can accuse you of gifting an ordinary-tasting coffee! The best Geshas sell out very quickly after they arrive at the roaster. Currently, Klatch Coffee may still be roasting its extraordinary 97-rated Panama Ironman Camilina Geisha, $49.95/8 ounces.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Best Horizon-Broadening Coffee\u003c/strong>\u003cbr>\n\"See Splurge Coffee, above. Other possibilities at more reasonable prices:\u003c/p>\n\u003cul>\n\u003cli>A fine Ethiopian coffee that has been dried in the fruit (the so-called “natural” processing method), which turns the fruit notes lush and sweet. Old Soul Co. in Sacramento is currently selling a fine example, the Ethiopia Wenago Natural Process, Coffee-Review-rated at 95, $19.50/12 ounces.\u003c/li>\n\u003cli>A Sumatra of the newer, more refined style, in which the famous Sumatra earth notes acquire a pungent, butterscotch-and-grapefruit elegance. The 95-rated JBC Coffee Roasters Ulos Batak Sumatra Peaberry ($18.50/12 ounces) is currently available.\u003c/li>\n\u003cli>A coffee from trees of the Pacamara variety of Arabica, with its big beans and savory-sweet, complex depth. A fine dried-in-fruit, “natural” Pacamara is currently sold by Dragonfly Coffee Roasters: the Nicaragua Pacamara Reserve Los Congos, 94-rated, $18.00/12 ounces.\"\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of the most influential publications in the coffee industry is located not in a lab, not in a roastery, and not even in San Francisco, but on a quiet residential street in Rockridge, in a two room granny unit tucked behind a house shaded by trees. It’s here, surrounded by espresso machines, ornate brass coffee roasters and endless bags of coffee, that \u003ca href=\"http://www.coffeereview.com/ken-bio/\" target=\"_blank\">Ken Davids\u003c/a> produces the books and articles that have made him one of the most important figures in the coffee community, with a career that’s spanned more than four decades.\u003c/p>\n\u003cfigure id=\"attachment_92159\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0113.jpg\">\u003cimg class=\"size-full wp-image-92159\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0113.jpg\" alt=\"A sampling of the Coffee Review's equipment. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of Coffee Review's equipment. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>His books--about \u003ca href=\"http://www.amazon.com/Coffee-Guide-Buying-Brewing-Enjoying-ebook/dp/B00F8FXFFY/ref=la_B001IGUQXG_1_2?s=books&ie=UTF8&qid=1421464484&sr=1-2\" target=\"_blank\">coffee,\u003c/a> \u003ca href=\"http://www.amazon.com/Espresso-Ultimate-Coffee-Kenneth-Davids-ebook/dp/B00F8G6GJK/ref=la_B001IGUQXG_1_3?s=books&ie=UTF8&qid=1421464484&sr=1-3\" target=\"_blank\">espresso\u003c/a> and \u003ca href=\"http://www.amazon.com/Home-Coffee-Roasting-Revised-Updated-ebook/dp/B00GL3XI9A/ref=la_B001IGUQXG_1_1?s=books&ie=UTF8&qid=1421464484&sr=1-1\" target=\"_blank\">home roasting\u003c/a>--have sold thousands of copies, and are often given to baristas as part of their training. He consults for companies eager to have him improve their coffee, or to have him build a blend for them. But it’s his website \u003ca href=\"http://www.coffeereview.com/\" target=\"_blank\">Coffee Review\u003c/a> that he’s spending the most time on these days: a compendium of thousands of thoughtful reviews, geared toward the interested layperson. (See below for some of Ken's top coffee picks).\u003c/p>\n\u003cp>And though his reviews are aimed at the general public (about 80,000 of whom visit his website every month), they have a significant impact in the coffee industry. A good score is proudly proclaimed on a roaster’s website, and most coffees that are awarded a high score quickly sell out. Several small, high-end roasters survive off of online orders, so a good score from the Review isn’t just a good thing, but a survival requirement.\u003c/p>\n\u003cfigure id=\"attachment_92162\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0127.jpg\">\u003cimg class=\"size-full wp-image-92162\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0127.jpg\" alt=\"A sample of what the reviewers look for. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sample of what the reviewers look for. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Davids has always been passionate about coffee. As a student, he spent a significant amount of his time at cafes, drawn by their romanticism. In the 1970’s, he left the academic world and started a cafe (“I wanted the existential challenge of business,” he says with a laugh), one of the first dedicated coffee shops in the Bay Area. He sold it after a few years, but stuck with coffee, writing \u003cem>Coffee: A Guide to Buying, Brewing, and Enjoying\u003c/em>, which became a surprise bestseller and hugely influential, shaping both the second and third waves of coffee. In 1997, Davids started Coffee Review with a friend after the two noticed that no one was critically and thoughtfully reviewing and writing coffee, and after a brief flirtation as a paper newsletter, it’s remained online since.\u003c/p>\n\u003cp>In the last 18 years, Coffee Review has published thousands of reviews of coffees good, bad and resolutely mediocre. Davids has written most of them, with a few penned by his cofounder or other friends in the industry. A few years ago, Jason Sarley, who had previously worked in the tea industry, came aboard, and the two now do tastings (“cuppings”) together (Full disclosure: Sarley’s a friend of mine). Each month, they review a handful of coffees relevant to the month’s theme, like “\u003ca href=\"http://www.coffeereview.com/lighter-and-brighter-single-origin-espressos/\" target=\"_blank\">Lighter and Brighter: Single-Origin Espressos\u003c/a>” or “\u003ca href=\"http://www.coffeereview.com/not-your-same-old-panamas/\" target=\"_blank\">Not Your Same Old Panamas\u003c/a>.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When it’s time to cup--always before lunch, so nothing interferes with their palates-- Sarley sets up the coffees, identified only by a three digit number (Davids never knows which coffee is which). Each coffee is brewed five times, so a bad bean won’t throw off the tasting. After pouring hot water over the ground coffee, a wet crust starts to form. After four minutes, it’s time for the aroma portion of the tasting: Davids and Sarley stick their nose deep into the cup (“I burn my nose all the time,” Davids says) while using a spoon to break the crust and integrate it into the coffee, releasing its aroma.\u003c/p>\n\u003cfigure id=\"attachment_92161\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0134.jpg\">\u003cimg class=\"size-full wp-image-92161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0134.jpg\" alt=\"Kenneth Davids smells his coffee as part of the tasting. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kenneth Davids smells his coffee as part of the tasting. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>They each break two cups, make their notes and compare to make sure they’re each picking up the same things-- Davids calls it “calibrating.” Then they break the last coffee, smell once more, and move on to the other coffees. After the aroma portion, they skim the tops of the coffees, a delicate process that removes the last of the grounds.\u003c/p>\n\u003cfigure id=\"attachment_92164\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0143.jpg\">\u003cimg class=\"size-full wp-image-92164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0143.jpg\" alt=\"Removing the top grounds from the coffee. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Removing the top grounds from the coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, they taste, spit bucket at the ready. On a recent afternoon, they demonstrated the process. As is traditional, each aspirated their coffee to combine its aroma and taste.\u003c/p>\n\u003cp>“I’m a quiet slurper,” said Davids.\u003c/p>\n\u003cp>“I can be loud,” Sarley said, explaining that at professional cupping events, slurping “is always this kind of boisterous one-upping thing. It’s pretty annoying actually.”\u003c/p>\n\u003cp>“Brazilian [coffee tasters], they sound like a jet airplane,” Davids said.\u003c/p>\n\u003cp>Neither visibly reacted to the coffee--at cuppings, it's considered declasse to react, whether you’re tasting a \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&uact=8&ved=0CCYQFjAB&url=http%3A%2F%2Fwww.coffeereview.com%2Freview%2Fpanama-ironman-camilina-geisha%2F&ei=i9W5VJKxDMjroASx84AQ&usg=AFQjCNGR8m2mwpzDgiriT5cVj-4VGH0BCA&sig2=myPlUF64amd-w1eW2rkLnQ&bvm=bv.83829542,d.cGU\" target=\"_blank\">Panama Ironman Camilina Geisha\u003c/a> (“Beautifully structured and almost impossibly intricate in flavor and aroma”) or Starbucks' \u003ca href=\"http://www.coffeereview.com/review/italian-roast-via-instant-coffee/\" target=\"_blank\">instant Italian roast\u003c/a> (“Smoky, faintly rubbery aroma with hints of a sensation we are calling salt meat.”)\u003c/p>\n\u003cp>After tasting, the two silently record their scores, judging for aroma, acidity, body, flavor and aftertaste, and then discuss. Most of the time, they’re within a point of each other, and in the rare case they’re not, they’ll taste the rest of the cups, debating until they agree on a score.\u003c/p>\n\u003cp>Davids and Sarley are a tough crowd. On a 100 point scale, the highest they’ve ever given is a 97, with 94 considered an excellent score--”and we don’t give a lot of 94s,” said Davids. Yet the reviews have crept steadily upward over the years, and it’s not because they’re inflating the score. The coffees are simply getting better, he said.\u003c/p>\n\u003cfigure id=\"attachment_92166\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0153.jpg\">\u003cimg class=\"size-full wp-image-92166\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0153.jpg\" alt=\"Jason Sarley tastes his coffee. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Sarley tastes his coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It’s one of the many changes he has observed in his long career. Another trend? Less emphasis on the type of roast. Over the year the pendulum has swung from very dark roasts being the norm (or as Davids recalls it, a time when people “just burned the shit out of it.”) to the current light roast trend. Now, there’s much more emphasis on the the story behind the bean: where it’s grown, how it was processed, with an assumption of trust that the roaster knows what roast is best.\u003c/p>\n\u003cfigure id=\"attachment_92158\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0108.jpg\">\u003cimg class=\"size-full wp-image-92158\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0108.jpg\" alt=\"Examining a coffee's roast level. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Examining a coffee's roast level. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Another change he’s noticed is the increasing effort put into dealing with the effects of climate change, which is making coffee harder to grow and more susceptible to disease.\u003c/p>\n\u003cp>“It’s going to take a huge effort by the large companies that buy good coffee, and the industry as a whole to offset that trend,” Davids said. “There’s a real danger that there won’t be enough really top coffee to go around.”\u003c/p>\n\u003cp>When Davids talks about his writing, he mentions the ideal reader he keeps in mind: “a hypothetical individual who is a consumer but wants to spend half their life on coffee, somebody who is genuinely, passionately interested.”\u003c/p>\n\u003cp>In the future, to reach more of those readers, he plans to introduce a small subscription fee for the site. Eventually, he’d like to hire a new taster to help him and Sarley keep up with the glut of coffees they’d like to review. But for now, it’s just Sarley and Davids, tasting coffee after coffee in their small office, doing their best to help guide that passionate consumer through a crowded world.\u003c/p>\n\u003cp>\u003cstrong>Ken's Recommendations:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Best Value\u003c/strong>\u003cbr>\n\"Almost any Ethiopia Yirgacheffe from a good roaster is likely to be a superior value relative to its quality and distinctiveness. Coffees from southern Ethiopia (Yirgacheffe, Sidama/Sidamo regions) are among the world’s most distinguished, yet usually sell for standard specialty prices. For example, we reviewed a wet-processed or “washed” Ethiopia Yirgacheffe from a New York area roaster, HiLine, that we rated at 92 and which sells for $9.99/pound. But almost any wet-processed Yirgacheffe from a good roasting company is likely to be an excellent value.\"\u003c/p>\n\u003cp>\u003cstrong>Best Local Coffee\u003c/strong>\u003cbr>\n\"So many fine Bay Area roasters are producing such consistently superb coffees that for us to make a specific “best” call is rather presumptuous. We recently reviewed a Kenya Karagoto from Allegro Coffee’s new café roastery in Emeryville at 94. Kenya is one of the world’s great origins and the current Allegro version shows the floral sweetness, pungent berry and savory hints for which Kenya is celebrated. We gave a 95 to a Blue Bottle Ethiopia Homacho Waena, another washed or wet-processed coffee from southern Ethiopia, in this case from the Sidama region.\"\u003c/p>\n\u003cp>\u003cstrong>Best Splurge Coffee\u003c/strong>\u003cbr>\n\"Lots of possibilities here, but the leading candidate probably would be a good example of a coffee produced from trees of the rare and startling tasting Geisha (also Gesha) variety of Arabica. The best Geshas are produced in Panama and on one farm in Colombia (Granja La Esperanza’s Cerro Azul). As befitting a splurge, Geshas are dauntingly expensive and shockingly intense and intricate in aroma and flavor. Their intensity and complexity may be polarizing, but no one can accuse you of gifting an ordinary-tasting coffee! The best Geshas sell out very quickly after they arrive at the roaster. Currently, Klatch Coffee may still be roasting its extraordinary 97-rated Panama Ironman Camilina Geisha, $49.95/8 ounces.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Best Horizon-Broadening Coffee\u003c/strong>\u003cbr>\n\"See Splurge Coffee, above. Other possibilities at more reasonable prices:\u003c/p>\n\u003cul>\n\u003cli>A fine Ethiopian coffee that has been dried in the fruit (the so-called “natural” processing method), which turns the fruit notes lush and sweet. Old Soul Co. in Sacramento is currently selling a fine example, the Ethiopia Wenago Natural Process, Coffee-Review-rated at 95, $19.50/12 ounces.\u003c/li>\n\u003cli>A Sumatra of the newer, more refined style, in which the famous Sumatra earth notes acquire a pungent, butterscotch-and-grapefruit elegance. The 95-rated JBC Coffee Roasters Ulos Batak Sumatra Peaberry ($18.50/12 ounces) is currently available.\u003c/li>\n\u003cli>A coffee from trees of the Pacamara variety of Arabica, with its big beans and savory-sweet, complex depth. A fine dried-in-fruit, “natural” Pacamara is currently sold by Dragonfly Coffee Roasters: the Nicaragua Pacamara Reserve Los Congos, 94-rated, $18.00/12 ounces.\"\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coolhunting at the Good Food Mercantile in San Francisco",
"title": "Coolhunting at the Good Food Mercantile in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\" alt=\"Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos by \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"What if there could be a trade show where the good stuff is all there is?\"\u003c/strong>\u003c/p>\n\u003cp>That was \u003ca href=\"http://www.goodfoodawards.org\" target=\"_blank\">Good Food Awards'\u003c/a> founder Sarah Weiner's eureka moment last year, when she was brainstorming ways of bringing the 150 or so winners of the annual awards to retailers' attention. The Marketplace, a public taste-a-thon the Saturday after the awards, was great at bringing the public out to taste and compare, but the crowds of eager foodies were there to sample and schmooze, not to make deals and stock shelves. Buyers were already in town for the massive \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Winter Fancy Food Show\u003c/a>, which typically began just a few days after the awards themselves. Why not create, in Weiner's words, an industry-only \"un-trade show\" that could focus solely on the conscientious, locally-focused, small-scale artisans that the Good Food Awards sought to reward? \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.goodfoodawards.org/mercantile/\" target=\"_blank\">Good Food Mercantile\u003c/a>, this year's addition to the increasingly influential Good Food Awards. Open to all past and present winners, as well as members of the Good Food Guild, it offered many advantages for smaller producers and buyers alike, from a hangover-friendly noon start time to an easily navigated intimate space. For makers, the Mercantile was a chance to talk one-on-one with buyers from the taste-making stores whose salespeople would take the time to hand-sell items they believed in; for the buyers, they could fish where the fishing was good, discovering the personal stories behind three levels of up-and-coming brands. \u003c/p>\n\u003cp>And for this reporter, it was a great chance to see what's happening across the country, among makers who share sensibilities with many of the Bay Area's craftspeople while bringing their own regional flavor into the mix. We chatted, we sampled, we probably ate too much chocolate. Here, the producers whose creations you shouldn't miss:\u003c/p>\n\u003ch3>From the (greater) Bay Area:\u003c/h3>\n\u003cp>All of \u003ca href=\"http://www.framani.com/\" target=\"_blank\">Fra'Mani's\u003c/a> suave cured meats are catnip to charcuterie lovers. But don't overlook chef Paul Bertolli's elegant answer to deli-counter sliced turkey, a light-and-dark-meat \u003cem>Turkey Galantine\u003c/em> that would elevate any desk lunch from sad to super-special.\u003c/p>\n\u003cfigure id=\"attachment_91987\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\" alt=\"Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine\u003c/figcaption>\u003c/figure>\n\u003cp>No one does brunch for bros better than \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a>. Because every sausagefest deserves good sausage, skip the mimosas and instead, bring on the \u003cem>Cheddar Bratwurst, Bacon-Studded Hot Dogs\u003c/em> and \u003cem>spicy Mexican Chorizo. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_91988\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\" alt=\"4505 Meats at Good Food Mercantile. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4505 Meats at Good Food Mercantile\u003c/figcaption>\u003c/figure>\n\u003cp>Now on our Valentine's Day list: snow-cool \u003cem>Mint Chocolate Almonds\u003c/em> from \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a>, dipped in dark and white chocolate flavored with refreshing (but non-toothpaste-y) Black Mitcham peppermint oil from England's \u003ca href=\"http://www.summerdownmint.com/summerdown-farm/\">Summerdown Farm\u003c/a>. If Lady Mary Crawley ever ate candy, this is the candy--pale, powdered, mentholated and rich--she would eat. \u003c/p>\n\u003cfigure id=\"attachment_91990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\" alt=\"Mint Chocolate Almonds from Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Chocolate Almonds from Charles Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of Downtown Abbey, nothing goes finer with the trials of Lady Mary's love life (or Edith's wandering love child) than a ruby-red glass of real \u003cem>Sloe Gin,\u003c/em> the latest release from Sebastopol's \u003ca href=\"http://www.spiritworksdistillery.com/\" target=\"_blank\">Spirit Works Distillery\u003c/a>. Almost impossible to find in the U.S., sloe gin made by infusing gin with the bitter, plumlike fruits of the blackthorn bush to make a gorgeously scarlet, deeply warming drink that's fruity without being sweet. Really want to polish the apple? Look for the special \u003cem>Barrel Reserve Sloe Gin\u003c/em>, which boasts an extra layer of complexity gained by aging the gin in new French oak barrels for three months. \u003c/p>\n\u003cfigure id=\"attachment_91993\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\" alt=\"Spirit Works Distillery's Barrel Reserve Sloe Gin. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spirit Works Distillery's Barrel Reserve Sloe Gin\u003c/figcaption>\u003c/figure>\n\u003cp>If you like Indian lime pickle, you should love, love, love \u003ca href=\"http://www.myakkas.com\" target=\"_blank\">Akka's Handcrafted Food's\u003c/a> \u003cem>Meyer Lemon Tangy Relish\u003c/em>, a beautifully balanced, appetite-piquing condiment that's just sweet, salty, and yes, tangy enough to wake up every bite of whatever you dollop it on. It's based on a recipe that founder Lawrence Dass got from his eldest sister (\"akka\" means \"eldest sister\" in \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_language\" target=\"_blank\">Tamil\u003c/a>), who created her own version of a traditional Indian citrus pickle using the Meyer lemons from Dass's backyard in Fremont. \u003c/p>\n\u003cfigure id=\"attachment_91992\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\" alt=\"Akka's Meyer Lemon Tangy Relish. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Akka's Meyer Lemon Tangy Relish\u003c/figcaption>\u003c/figure>\n\u003ch3>And now for the rest of the country:\u003c/h3>\n\u003cp>Let's start with a spoonful (or three) of \u003cem>Chai-Spice Nut Butter,\u003c/em> from \u003ca href=\"http://www.bigspoonroasters.com\" target=\"_blank\">Big Spoon Roasters\u003c/a> in Durham, North Carolina. Seriously, Berkeley, why did you not think of this first? Were you too stoned? Or not stoned enough? Mark Overbay, Big Spoon's earnest founder got the idea for his anti-Skippy spreads as a Peace Corps volunteer in rural Zimbabwe, where the annual peanut harvest was a major event. Starting with a classic natural peanut butter seasoned lightly with salt and honey, Big Spoon Roasters now makes a dozen nut-butter variations from Espresso Almond Butter (almonds and peanuts with Counter Culture espresso beans) to Southern all-stars like Peanut-Pecan Butter and Peanut Sorghum Butter. But for Bay Area tastes, there's no beating the Chai Spice, a crunchy almond-and-peanut blend sweetened with wildflower honey and spiked with cardamom, cloves, ginger, cinnamon, vanilla, and black pepper. \u003c/p>\n\u003cfigure id=\"attachment_91998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\" alt=\"Big Spoon Roasters - Highlight: Chai-Spice Nut Butter. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Spoon Roasters - Highlight: Chai-Spice Nut Butter\u003c/figcaption>\u003c/figure>\n\u003cp>Black currant seems to be the fruit flavor of the moment (bye, pomegranate!), so let's celebrate with \u003ca href=\"http://www.blackdinahchocolatiers.com\" target=\"_blank\">Black Dinah Chocolatiers'\u003c/a> \u003cem>Cassis de Resistance,\u003c/em> dark Venezuelan chocolate filled with black currant-infused ganache. In talking with confectioner Kate Shaffer, we discovered that she had sunny memories of her years in Santa Cruz, studying literature and waiting tables, before love sent her to the tiny Isle au Haut (year-round population: 40) off the coast of Maine, first as the chef of a country inn, then to launch her own line of chocolates. After the inn shut down, employment opportunities on the tiny island were limited. Said Kate, \"I didn't want to clean fish and I didn't want to clean houses,\" so she took her professional kitchen skills and launched Black Dinah Chocolatiers. Not surprisingly, most of her sales are online; look for \u003cem>Cassis de Resistance\u003c/em> as part of her Farm Market box, a \"taste of Maine\" selection of chocolates flavored with rhubarb, cranberry, pumpkin, blueberry, and maple. \u003c/p>\n\u003cfigure id=\"attachment_92002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\" alt=\"Black Dinah Chocolatiers - highlight Cassis de Resistance. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolatiers - highlight Cassis de Resistance\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\" alt=\"Black Dinah Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>Robyn Dochterman and Deidre Pope of \u003ca href=\"http://www.stcroixchocolateco.com/\" target=\"_blank\">St Croix Chocolate\u003c/a> Company in Minnesota were in no hurry to get back to their single-digit winter weather. Sure, our January sunshine was a draw, but the pair also loves to visit because San Francisco is the home of their favorite bean-to-bar, fair-trade, organic chocolate, \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO\u003c/a>, which they use as the base for their \u003ca href=\"https://www.kickstarter.com/projects/stcroix/design-an-organic-sustainable-and-luscious-chocola\" target=\"_blank\">Special-Edition Chocolate Bars\u003c/a> molded from artist-made bas-relief tiles of wrens and blackbirds. Dochterman and Pope were also celebrating the triumph of their chocolate-dipped, Good Food Award-winning \u003cem>Peanut Butter and Wild Grape Jelly\u003c/em> squares, featuring wild grapes \u003ca href=\"https://www.youtube.com/watch?v=pQNpvgYOZHY\" target=\"_blank\">foraged from the roadsides\u003c/a> in their rural hometown of Marine St Croix, some 45 miles outside the Twin Cities. \u003c/p>\n\u003cfigure id=\"attachment_92007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\" alt=\"Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar\u003c/figcaption>\u003c/figure>\n\u003cp>Do you know an IPA drinker who has to mend his gluten-ingesting ways? Or a cider fan looking for a splash of something new? \u003ca href=\"http://www.wanderingaengus.com\" target=\"_blank\">Wandering Aengus Ciderworks\u003c/a>, of Salem, Oregon, suggests popping a can of their \u003cem>Anthem Hops Cider\u003c/em>, a light, sparkling apple cider with the distinctive grassy, bitter-bright bite of hops. It's the hefeweizen of ciders, perfect for summer with a slice of lemon (hello, Dolores Park picnics!). For grown-up cider fans who don't need convincing, the guys from Salem have \u003cem>Wickson,\u003c/em> a deliciously dry and complex single-variety made from the hard-to-find Wickson crab apples, as well as the gorgeously apple-y \u003cem>Bloom,\u003c/em> which uses an ice-concentrated blend of sweet, bitter, and bittersharp apples (all Oregon-grown) to fill a glass with autumn sunshine.\u003c/p>\n\u003cfigure id=\"attachment_92011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\" alt=\"Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom. Photo: Wendy Goodfriend\" width=\"1000\" height=\"691\" class=\"size-full wp-image-92011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of drinking, let's raise a last glass to Good Food Award-winners Sook Goh and Roslynn Tellvik of \u003ca href=\"http://raftsyrups.com/\" target=\"_blank\">Raft Syrups\u003c/a>, in Portland, Oregon, makers of inventive, flavorful botanical cocktail and soda syrups. Use them in cocktails or mocktails, drizzle them over fruit, use them to sweeten your tea. Our favorite? The \u003cem>Smoked Tea Vanilla,\u003c/em> made from smoky lapsong souchong tea, and tasting very much like a single-malt Islay Scotch, minus the bite (and buzz). A perfect treat for any non-drinker missing their peaty tipple, and a nice change from the usual fruity-sweet offerings for alcohol-skippers. Also on their roster: a fragrant \u003cem>Hibiscus Lavender,\u003c/em> and an intensely ginger-y \u003cem>Lemon Ginger.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_92009\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\" alt=\"Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Stephanie Rosenbaum Klassen goes coolhunting for the country's most intriguing new products at the Good Food Mercantile, an industry-only \"un-trade\" show. See what she discovers, from a fabulous local gin to the best thing to happen to peanut butter (after sliced bread). ",
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"description": "Stephanie Rosenbaum Klassen goes coolhunting for the country's most intriguing new products at the Good Food Mercantile, an industry-only "un-trade" show. See what she discovers, from a fabulous local gin to the best thing to happen to peanut butter (after sliced bread). ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\" alt=\"Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos by \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"What if there could be a trade show where the good stuff is all there is?\"\u003c/strong>\u003c/p>\n\u003cp>That was \u003ca href=\"http://www.goodfoodawards.org\" target=\"_blank\">Good Food Awards'\u003c/a> founder Sarah Weiner's eureka moment last year, when she was brainstorming ways of bringing the 150 or so winners of the annual awards to retailers' attention. The Marketplace, a public taste-a-thon the Saturday after the awards, was great at bringing the public out to taste and compare, but the crowds of eager foodies were there to sample and schmooze, not to make deals and stock shelves. Buyers were already in town for the massive \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Winter Fancy Food Show\u003c/a>, which typically began just a few days after the awards themselves. Why not create, in Weiner's words, an industry-only \"un-trade show\" that could focus solely on the conscientious, locally-focused, small-scale artisans that the Good Food Awards sought to reward? \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.goodfoodawards.org/mercantile/\" target=\"_blank\">Good Food Mercantile\u003c/a>, this year's addition to the increasingly influential Good Food Awards. Open to all past and present winners, as well as members of the Good Food Guild, it offered many advantages for smaller producers and buyers alike, from a hangover-friendly noon start time to an easily navigated intimate space. For makers, the Mercantile was a chance to talk one-on-one with buyers from the taste-making stores whose salespeople would take the time to hand-sell items they believed in; for the buyers, they could fish where the fishing was good, discovering the personal stories behind three levels of up-and-coming brands. \u003c/p>\n\u003cp>And for this reporter, it was a great chance to see what's happening across the country, among makers who share sensibilities with many of the Bay Area's craftspeople while bringing their own regional flavor into the mix. We chatted, we sampled, we probably ate too much chocolate. Here, the producers whose creations you shouldn't miss:\u003c/p>\n\u003ch3>From the (greater) Bay Area:\u003c/h3>\n\u003cp>All of \u003ca href=\"http://www.framani.com/\" target=\"_blank\">Fra'Mani's\u003c/a> suave cured meats are catnip to charcuterie lovers. But don't overlook chef Paul Bertolli's elegant answer to deli-counter sliced turkey, a light-and-dark-meat \u003cem>Turkey Galantine\u003c/em> that would elevate any desk lunch from sad to super-special.\u003c/p>\n\u003cfigure id=\"attachment_91987\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\" alt=\"Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine\u003c/figcaption>\u003c/figure>\n\u003cp>No one does brunch for bros better than \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a>. Because every sausagefest deserves good sausage, skip the mimosas and instead, bring on the \u003cem>Cheddar Bratwurst, Bacon-Studded Hot Dogs\u003c/em> and \u003cem>spicy Mexican Chorizo. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_91988\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\" alt=\"4505 Meats at Good Food Mercantile. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4505 Meats at Good Food Mercantile\u003c/figcaption>\u003c/figure>\n\u003cp>Now on our Valentine's Day list: snow-cool \u003cem>Mint Chocolate Almonds\u003c/em> from \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a>, dipped in dark and white chocolate flavored with refreshing (but non-toothpaste-y) Black Mitcham peppermint oil from England's \u003ca href=\"http://www.summerdownmint.com/summerdown-farm/\">Summerdown Farm\u003c/a>. If Lady Mary Crawley ever ate candy, this is the candy--pale, powdered, mentholated and rich--she would eat. \u003c/p>\n\u003cfigure id=\"attachment_91990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\" alt=\"Mint Chocolate Almonds from Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Chocolate Almonds from Charles Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of Downtown Abbey, nothing goes finer with the trials of Lady Mary's love life (or Edith's wandering love child) than a ruby-red glass of real \u003cem>Sloe Gin,\u003c/em> the latest release from Sebastopol's \u003ca href=\"http://www.spiritworksdistillery.com/\" target=\"_blank\">Spirit Works Distillery\u003c/a>. Almost impossible to find in the U.S., sloe gin made by infusing gin with the bitter, plumlike fruits of the blackthorn bush to make a gorgeously scarlet, deeply warming drink that's fruity without being sweet. Really want to polish the apple? Look for the special \u003cem>Barrel Reserve Sloe Gin\u003c/em>, which boasts an extra layer of complexity gained by aging the gin in new French oak barrels for three months. \u003c/p>\n\u003cfigure id=\"attachment_91993\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\" alt=\"Spirit Works Distillery's Barrel Reserve Sloe Gin. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spirit Works Distillery's Barrel Reserve Sloe Gin\u003c/figcaption>\u003c/figure>\n\u003cp>If you like Indian lime pickle, you should love, love, love \u003ca href=\"http://www.myakkas.com\" target=\"_blank\">Akka's Handcrafted Food's\u003c/a> \u003cem>Meyer Lemon Tangy Relish\u003c/em>, a beautifully balanced, appetite-piquing condiment that's just sweet, salty, and yes, tangy enough to wake up every bite of whatever you dollop it on. It's based on a recipe that founder Lawrence Dass got from his eldest sister (\"akka\" means \"eldest sister\" in \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_language\" target=\"_blank\">Tamil\u003c/a>), who created her own version of a traditional Indian citrus pickle using the Meyer lemons from Dass's backyard in Fremont. \u003c/p>\n\u003cfigure id=\"attachment_91992\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\" alt=\"Akka's Meyer Lemon Tangy Relish. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Akka's Meyer Lemon Tangy Relish\u003c/figcaption>\u003c/figure>\n\u003ch3>And now for the rest of the country:\u003c/h3>\n\u003cp>Let's start with a spoonful (or three) of \u003cem>Chai-Spice Nut Butter,\u003c/em> from \u003ca href=\"http://www.bigspoonroasters.com\" target=\"_blank\">Big Spoon Roasters\u003c/a> in Durham, North Carolina. Seriously, Berkeley, why did you not think of this first? Were you too stoned? Or not stoned enough? Mark Overbay, Big Spoon's earnest founder got the idea for his anti-Skippy spreads as a Peace Corps volunteer in rural Zimbabwe, where the annual peanut harvest was a major event. Starting with a classic natural peanut butter seasoned lightly with salt and honey, Big Spoon Roasters now makes a dozen nut-butter variations from Espresso Almond Butter (almonds and peanuts with Counter Culture espresso beans) to Southern all-stars like Peanut-Pecan Butter and Peanut Sorghum Butter. But for Bay Area tastes, there's no beating the Chai Spice, a crunchy almond-and-peanut blend sweetened with wildflower honey and spiked with cardamom, cloves, ginger, cinnamon, vanilla, and black pepper. \u003c/p>\n\u003cfigure id=\"attachment_91998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\" alt=\"Big Spoon Roasters - Highlight: Chai-Spice Nut Butter. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Spoon Roasters - Highlight: Chai-Spice Nut Butter\u003c/figcaption>\u003c/figure>\n\u003cp>Black currant seems to be the fruit flavor of the moment (bye, pomegranate!), so let's celebrate with \u003ca href=\"http://www.blackdinahchocolatiers.com\" target=\"_blank\">Black Dinah Chocolatiers'\u003c/a> \u003cem>Cassis de Resistance,\u003c/em> dark Venezuelan chocolate filled with black currant-infused ganache. In talking with confectioner Kate Shaffer, we discovered that she had sunny memories of her years in Santa Cruz, studying literature and waiting tables, before love sent her to the tiny Isle au Haut (year-round population: 40) off the coast of Maine, first as the chef of a country inn, then to launch her own line of chocolates. After the inn shut down, employment opportunities on the tiny island were limited. Said Kate, \"I didn't want to clean fish and I didn't want to clean houses,\" so she took her professional kitchen skills and launched Black Dinah Chocolatiers. Not surprisingly, most of her sales are online; look for \u003cem>Cassis de Resistance\u003c/em> as part of her Farm Market box, a \"taste of Maine\" selection of chocolates flavored with rhubarb, cranberry, pumpkin, blueberry, and maple. \u003c/p>\n\u003cfigure id=\"attachment_92002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\" alt=\"Black Dinah Chocolatiers - highlight Cassis de Resistance. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolatiers - highlight Cassis de Resistance\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\" alt=\"Black Dinah Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>Robyn Dochterman and Deidre Pope of \u003ca href=\"http://www.stcroixchocolateco.com/\" target=\"_blank\">St Croix Chocolate\u003c/a> Company in Minnesota were in no hurry to get back to their single-digit winter weather. Sure, our January sunshine was a draw, but the pair also loves to visit because San Francisco is the home of their favorite bean-to-bar, fair-trade, organic chocolate, \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO\u003c/a>, which they use as the base for their \u003ca href=\"https://www.kickstarter.com/projects/stcroix/design-an-organic-sustainable-and-luscious-chocola\" target=\"_blank\">Special-Edition Chocolate Bars\u003c/a> molded from artist-made bas-relief tiles of wrens and blackbirds. Dochterman and Pope were also celebrating the triumph of their chocolate-dipped, Good Food Award-winning \u003cem>Peanut Butter and Wild Grape Jelly\u003c/em> squares, featuring wild grapes \u003ca href=\"https://www.youtube.com/watch?v=pQNpvgYOZHY\" target=\"_blank\">foraged from the roadsides\u003c/a> in their rural hometown of Marine St Croix, some 45 miles outside the Twin Cities. \u003c/p>\n\u003cfigure id=\"attachment_92007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\" alt=\"Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar\u003c/figcaption>\u003c/figure>\n\u003cp>Do you know an IPA drinker who has to mend his gluten-ingesting ways? Or a cider fan looking for a splash of something new? \u003ca href=\"http://www.wanderingaengus.com\" target=\"_blank\">Wandering Aengus Ciderworks\u003c/a>, of Salem, Oregon, suggests popping a can of their \u003cem>Anthem Hops Cider\u003c/em>, a light, sparkling apple cider with the distinctive grassy, bitter-bright bite of hops. It's the hefeweizen of ciders, perfect for summer with a slice of lemon (hello, Dolores Park picnics!). For grown-up cider fans who don't need convincing, the guys from Salem have \u003cem>Wickson,\u003c/em> a deliciously dry and complex single-variety made from the hard-to-find Wickson crab apples, as well as the gorgeously apple-y \u003cem>Bloom,\u003c/em> which uses an ice-concentrated blend of sweet, bitter, and bittersharp apples (all Oregon-grown) to fill a glass with autumn sunshine.\u003c/p>\n\u003cfigure id=\"attachment_92011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\" alt=\"Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom. Photo: Wendy Goodfriend\" width=\"1000\" height=\"691\" class=\"size-full wp-image-92011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of drinking, let's raise a last glass to Good Food Award-winners Sook Goh and Roslynn Tellvik of \u003ca href=\"http://raftsyrups.com/\" target=\"_blank\">Raft Syrups\u003c/a>, in Portland, Oregon, makers of inventive, flavorful botanical cocktail and soda syrups. Use them in cocktails or mocktails, drizzle them over fruit, use them to sweeten your tea. Our favorite? The \u003cem>Smoked Tea Vanilla,\u003c/em> made from smoky lapsong souchong tea, and tasting very much like a single-malt Islay Scotch, minus the bite (and buzz). A perfect treat for any non-drinker missing their peaty tipple, and a nice change from the usual fruity-sweet offerings for alcohol-skippers. Also on their roster: a fragrant \u003cem>Hibiscus Lavender,\u003c/em> and an intensely ginger-y \u003cem>Lemon Ginger.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_92009\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\" alt=\"Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Foodmakers Command a Huge Presence at SF's Fancy Food Show",
"title": "Bay Area Foodmakers Command a Huge Presence at SF's Fancy Food Show",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Wherever you are in the Bay Area right now, chances are you're within sniffing distance of at least one company that produces something edible or drinkable. \u003c/p>\n\u003cp>If you're in Alameda, you're near \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi's\u003c/a>. If you're in San Rafael, so is \u003ca href=\"http://www.silkroadteas.com/\" target=\"_blank\">Silk Road Teas\u003c/a>. Danville? Hello, \u003ca href=\"http://www.stoneridgeorchards.com/\" target=\"_blank\">Stoneridge Orchards\u003c/a>. Oakland? \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi Tea\u003c/a>, \u003ca href=\"http://woodentablebaking.com/\" target=\"_blank\">Buenos Aires Alfajores\u003c/a> and many more.\u003c/p>\n\u003cfigure id=\"attachment_91916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/numi-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/numi-tea.jpg\" alt=\"Numi Tea tea bags. Photo: Kristan Lawson\" width=\"1000\" height=\"737\" class=\"size-full wp-image-91916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Numi Tea tea bags. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>This geo-gastronomical fact will be demonstrated next Sunday through Tuesday (January 11-13) at the Specialty Food Association's annual Winter \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Fancy Food Show\u003c/a>, where among the 36-nation array of some 1,300 companies exhibiting some \u003ca href=\"https://www.specialtyfood.com/products/\" target=\"_blank\">80,000 products\u003c/a> across Moscone Center's bifurcated vastness, dozens upon dozens will be Bay Area-based. \u003c/p>\n\u003cp>Formerly open to the ticket-buying public along with industry and media members, now open only to the latter two, this tempting trade show spotlights the depth and breadth of food and drink manufactured around the world, showcasing what will appear on store shelves and in restaurant kitchens throughout the coming year, and revealing which \u003ca href=\"https://www.specialtyfood.com/news/article/trend-forecast-10-predictions-specialty-foods-2015/\" target=\"_blank\">emerging trends might make 2015\u003c/a> the year of, say, cannabis candy. Or soursop. \u003c/p>\n\u003cp>Local companies appearing at this year's Fancy Food Show include not only the aforementioned but also:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Los Altos-based \u003ca href=\"http://orenskitchen.com/\" target=\"_blank\">Oren's Kitchen\u003c/a>, whose spiced nuts were developed by a Chez Panisse-alum French chef. Oakland-based, family-owned \u003ca href=\"http://mrespresso.com/\" target=\"_blank\">Mr. Espresso\u003c/a>, the nation's first company to roast coffee beans over oakwood-fueled fires. San Jose-based \u003ca href=\"http://www.formosasauce.com/\" target=\"_blank\">Formosa\u003c/a>, whose handcrafted hot sauces are shipped in wooden crates with personal thank-you notes. San Francisco-based, Kickstarter-fueled \u003ca href=\"http://www.bandarfoods.com/\" target=\"_blank\">Bandar Foods\u003c/a>, by which two pals produce Indian-inspired squeeze-bottle condiments. \u003c/p>\n\u003cfigure id=\"attachment_91919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sundried-tomato-ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sundried-tomato-ketchup.jpg\" alt=\"Traina ketchup. Photo: Kristan Lawson\" width=\"1000\" height=\"1292\" class=\"size-full wp-image-91919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traina ketchup. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>More? San Jose's \u003ca href=\"http://www.rwgarcia.com/\" target=\"_blank\">RW Garcia\u003c/a> makes gluten-free crackers with sesame, chia and flaxseeds. Best known for its madeleines, Alameda-based husband-and-wife-helmed \u003ca href=\"http://www.donsuemor.com/\" target=\"_blank\">Donsuemor\u003c/a> will debut French-style Nonnette mini-cakes. San Jose-based \u003ca href=\"http://urbanegrain.com/\" target=\"_blank\">Urbane Grain\u003c/a>, maker of quinoa-based side dishes. San Francisco-based \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO chocolates\u003c/a>. Patterson-based sun-dried fruit producer \u003ca href=\"http://www.trainafoods.com/\" target=\"_blank\">Traina Foods\u003c/a>. Oakland-based \u003ca href=\"http://kulikulifoods.com/\" target=\"_blank\">Kuli Kuli Foods\u003c/a>, whose bars are made with the Nigerian super-plant \u003ca href=\"http://en.wikipedia.org/wiki/Moringa\" target=\"_blank\">moringa\u003c/a>. Napa's \u003ca href=\"http://www.cup4cup.com/\" target=\"_blank\">Cup4Cup\u003c/a>, whose gluten-free flours were developed by world-renowned chef Thomas Keller and French Laundry alum chef Lena Kwak. \u003c/p>\n\u003cfigure id=\"attachment_91913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocado-oil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocado-oil.jpg\" alt=\"La Tourangelle oil. Photo: Kristan Lawson\" width=\"1000\" height=\"1088\" class=\"size-full wp-image-91913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Tourangelle oil. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>More and more? Larkspur-based \u003ca href=\"http://www.rusticbakery.com/\" target=\"_blank\">Rustic Bakery\u003c/a>. Napa-based \u003ca href=\"http://shop.brixchocolate.com/\" target=\"_blank\">Brix Chocolate for Wine\u003c/a>. Sonoma-based \u003ca href=\"https://www.kravejerky.com/\" target=\"_blank\">Krave Jerky\u003c/a>. \u003ca href=\"http://www.perfectpuree.com/\" target=\"_blank\">The Perfect Purée of Napa Valley\u003c/a>. \u003ca href=\"http://www.sonomacreamery.com/\" target=\"_blank\">Sonoma Creamery\u003c/a>. \u003ca href=\"http://www.sanfranolagranola.com/\" target=\"_blank\">San Franola Granola\u003c/a>. Rohnert Park's \u003ca href=\"http://hollybaking.com/\" target=\"_blank\">Holly Baking\u003c/a>. San Francisco-based granola maker \u003ca href=\"http://www.18rabbits.com/\" target=\"_blank\">18 Rabbits\u003c/a>. San Francisco-based popcorn outfit \u003ca href=\"http://www.479degrees.com/\" target=\"_blank\">479 Degrees\u003c/a>. San Francisco-based rock-'n'-roll-themed \u003ca href=\"http://www.imaginechocolate.net/\" target=\"_blank\">Imagine Chocolate\u003c/a>. Berkeley-based \u003ca href=\"http://www.cablecardelights.com/\" target=\"_blank\">Cable Car Delights\u003c/a>, maker of The Latest Scoop and Figaro gelatos. Berkeley-based \u003ca href=\"http://latourangelle.com/\" target=\"_blank\">La Tourangelle\u003c/a> artisanal oils. Oakland-based marzipan-maker \u003ca href=\"http://nuttyness.com/\" target=\"_blank\">Nuttyness\u003c/a>, whose Norwegian owner proudly uses California almonds.\u003c/p>\n\u003cfigure id=\"attachment_91917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/palmiers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/palmiers.jpg\" alt=\"Sugar Bowl palmiers. Photo: Anneli Rufus\" width=\"1000\" height=\"714\" class=\"size-full wp-image-91917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar Bowl palmiers. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Many of these companies have inspiring business models and backstories. Hayward-based \u003ca href=\"http://sugarbowlbakery.com/\" target=\"_blank\">Sugar Bowl Bakery\u003c/a> began when the five Ly brothers, Vietnamese immigrants, pooled their savings to buy a San Francisco donut shop; debuting organic baked goods at this year's show, Sugar Bowl now supplies major retailers nationwide. Among many other health- and justice-based missions, Richmond-based \u003ca href=\"http://www.lotusfoods.com/\" target=\"_blank\">Lotus Foods\u003c/a> champions its More Crop Per Drop program, which helps Cambodian farmers produce more rice using 50 percent less water than conventional growers. \u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins Ice Cream\u003c/a> sources its organic milk and cream from within a carbon-saving seventeen miles of its Petaluma factory. Founded in 1992 by the same couple who founded Banana Republic, Novato-based \u003ca href=\"http://www.republicoftea.com/\" target=\"_blank\">The Republic of Tea\u003c/a> supports the Prostate Cancer Foundation and other charities. \u003c/p>\n\u003cfigure id=\"attachment_91918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/republic-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/republic-tea.jpg\" alt=\"The Republic of Tea tea bags. Photo: Kristan Lawson\" width=\"1000\" height=\"690\" class=\"size-full wp-image-91918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Republic of Tea tea bags. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"The tea industry has welcomed many new people to teas and herbs in recent years,\" notes the Republic of Tea's \"Minister of Commerce\" Kristina Richens. \"People are discovering teas and herbs for a variety of reasons: personal rituals, health, new tastes for quality, interest in origin countries, community activities and entertainment, to a name a few. \u003c/p>\n\u003cp>\"Listening to our Citizens -- our customers -- has provided us with the inspiration to create the over 300 blends we offer today. \"\u003c/p>\n\u003cp>The importance of customer feedback is a recurring theme among Fancy Food Show exhibitors. Pittsburg-based \u003ca href=\"http://www.magnoliaplease.com/\" target=\"_blank\">Magnolia Ice Cream\u003c/a>, which specializes in tropical flavors such as lychee, avocado and purple yam, is now launching a new Kona Coffee flavor based on votes gathered in a Facebook contest. \u003c/p>\n\u003cp>“Our Magnolia Ice Cream fans on social media are the most active and engaged fans,\" says PJ Quesada, vice president of parent company Ramar Foods. \u003c/p>\n\u003cp>\"They send us photos of their ice cream cones; they share how they are eating Magnolia for a family birthday; they even post Magnolia Ice Cream selfies on Instagram.\"\u003c/p>\n\u003cp>Lena Kwak, CEO of the \u003ca href=\"http://www.cup4cup.com/\" target=\"_blank\">Cup4Cup\u003c/a> gluten-free flour company mentioned earlier, says she was initially \"inspired by the idea that everyone should be able to enjoy their favorite foods,\" even if health issues mean finding alternative means of eating them.\u003c/p>\n\u003cp>\"Chef Keller and I knew we had an incredible product when a French Laundry guest shed tears of joy after tasting bread for the first time in seven years. This reminded us why we both pursued careers in food. We are inspired by the emotional impact that food can have on individuals, whether it be old memories or new moments,\" adds Kwak, who lives in San Francisco and is expanding the line this year to include gluten-free, dye-free cake mix and cornbread mix. \u003c/p>\n\u003cp>\"One of my first goals during the development of Cup4Cup was to have the French Laundry chefs blind taste menu items such as the restaurant’s famous brioche rolls, made with Cup4Cup against others made with wheat, and not recognize the difference,\" Kwak says. \"It was a big milestone for us to achieve the same taste, texture and performance as regular wheat flour and not just another 'good ... for gluten-free' option.\"\u003c/p>\n\u003cfigure id=\"attachment_91915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/clif-mojo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/clif-mojo.jpg\" alt=\"Clif Mojo bars. Photo: Kristan Lawson\" width=\"1000\" height=\"870\" class=\"size-full wp-image-91915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clif Mojo bars. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>Wait, you want more? Sunnyvale-based \u003ca href=\"http://www.aretteorganic.com/\" target=\"_blank\">Arette\u003c/a>, producer of organic tea-seed oils. San Francisco-based fruit-chippery \u003ca href=\"http://www.baresnacks.com/\" target=\"_blank\">Bare Snacks\u003c/a>. San Jose-based \u003ca href=\"http://www.caketherapybakery.com/\" target=\"_blank\">Cake Therapy Bakery\u003c/a>. Gilroy-based \u003ca href=\"http://www.californialavash.com/\" target=\"_blank\">California Lavash\u003c/a>. San Francisco-based \u003ca href=\"http://www.soofoo.com/\" target=\"_blank\">SooFoo\u003c/a> multigrain meal packets. Emeryville-based \u003ca href=\"http://www.clifbar.com/\" target=\"_blank\">Clif Bar\u003c/a>. San Francisco-based \u003ca href=\"http://www.justcookfoods.com/\" target=\"_blank\">Just Cook Foods\u003c/a>, maker of gourmet spice rubs. San Francisco-based \u003ca href=\"http://gelaterianaia.com/\" target=\"_blank\">Gelateria Naia\u003c/a>. Menlo Park-based, husband-and-wife-owned \u003ca href=\"http://www.josuma.com/\" target=\"_blank\">Josuma Coffee\u003c/a>, whose products include hard-to-find green coffees from India. San Francisco-based \u003ca href=\"http://pocodolce.com/\" target=\"_blank\">Poco Dolce Chocolates\u003c/a>, whose new ghost-chile bittersweet tiles sound super-hot. \u003c/p>\n\u003cp>At this year's Fancy Food Show as at previous years' shows, local old-timers such as \u003ca href=\"http://www.ghirardelli.com/\" target=\"_blank\">Ghirardelli\u003c/a>, \u003ca href=\"http://www.peerlesscoffee.com/\" target=\"_blank\">Peerless Coffee\u003c/a> and \u003ca href=\"http://www.doublerainbow.com/dr/\" target=\"_blank\">Double Rainbow\u003c/a> will lend their avuncular, brand-loyalty and experience-pays-off presence. But always worth watching -- and sometimes worrying about -- are the newcomers and brave little offbeat indies such as San Francisco hemp-water purveyor \u003ca href=\"http://www.hemp2o.com/\" target=\"_blank\">Hemp2o\u003c/a>, Berkeley-based bean-chip maker \u003ca href=\"http://www.thegoodbean.com/\" target=\"_blank\">The Good Bean\u003c/a> and Petaluma-based Icelandic-style yogurtmaker \u003ca href=\"http://smariorganics.com/\" target=\"_blank\">Smári Organics\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_91914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cherries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cherries.jpg\" alt=\"Stoneridge Orchards cherries. Photo: Kristan Lawson\" width=\"1000\" height=\"1325\" class=\"size-full wp-image-91914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stoneridge Orchards cherries. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>And that's not even the complete list. The Bay Area is home to not just one chocolatier but legions of them, and not just one coffee roaster or tea purveyor or foreign-food importer or patisserie but legions of these as well; their coexistence in the same tight, highly demanding regional market drives competitiveness which ultimately produces ever-better, ever more innovative products. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And because the Bay Area's distinctive politics, tastes and traits forcefully shape the culinary companies that survive and thrive here, they also influence millions of eaters and drinkers around the globe who eat and drink those companies' products. Diversity? Sustainability? Integrity? Chocolates, cheeses and crackers containing candycap mushrooms and incendiary peppers? The world can thank Bay Area companies for helping to turn these amazing things into industry standards. \u003c/p>\n\n",
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"excerpt": "At next week's Fancy Food Show in San Francisco, local companies reveal their massive influence on the international food-and-beverage industry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wherever you are in the Bay Area right now, chances are you're within sniffing distance of at least one company that produces something edible or drinkable. \u003c/p>\n\u003cp>If you're in Alameda, you're near \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi's\u003c/a>. If you're in San Rafael, so is \u003ca href=\"http://www.silkroadteas.com/\" target=\"_blank\">Silk Road Teas\u003c/a>. Danville? Hello, \u003ca href=\"http://www.stoneridgeorchards.com/\" target=\"_blank\">Stoneridge Orchards\u003c/a>. Oakland? \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi Tea\u003c/a>, \u003ca href=\"http://woodentablebaking.com/\" target=\"_blank\">Buenos Aires Alfajores\u003c/a> and many more.\u003c/p>\n\u003cfigure id=\"attachment_91916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/numi-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/numi-tea.jpg\" alt=\"Numi Tea tea bags. Photo: Kristan Lawson\" width=\"1000\" height=\"737\" class=\"size-full wp-image-91916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Numi Tea tea bags. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>This geo-gastronomical fact will be demonstrated next Sunday through Tuesday (January 11-13) at the Specialty Food Association's annual Winter \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Fancy Food Show\u003c/a>, where among the 36-nation array of some 1,300 companies exhibiting some \u003ca href=\"https://www.specialtyfood.com/products/\" target=\"_blank\">80,000 products\u003c/a> across Moscone Center's bifurcated vastness, dozens upon dozens will be Bay Area-based. \u003c/p>\n\u003cp>Formerly open to the ticket-buying public along with industry and media members, now open only to the latter two, this tempting trade show spotlights the depth and breadth of food and drink manufactured around the world, showcasing what will appear on store shelves and in restaurant kitchens throughout the coming year, and revealing which \u003ca href=\"https://www.specialtyfood.com/news/article/trend-forecast-10-predictions-specialty-foods-2015/\" target=\"_blank\">emerging trends might make 2015\u003c/a> the year of, say, cannabis candy. Or soursop. \u003c/p>\n\u003cp>Local companies appearing at this year's Fancy Food Show include not only the aforementioned but also:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Los Altos-based \u003ca href=\"http://orenskitchen.com/\" target=\"_blank\">Oren's Kitchen\u003c/a>, whose spiced nuts were developed by a Chez Panisse-alum French chef. Oakland-based, family-owned \u003ca href=\"http://mrespresso.com/\" target=\"_blank\">Mr. Espresso\u003c/a>, the nation's first company to roast coffee beans over oakwood-fueled fires. San Jose-based \u003ca href=\"http://www.formosasauce.com/\" target=\"_blank\">Formosa\u003c/a>, whose handcrafted hot sauces are shipped in wooden crates with personal thank-you notes. San Francisco-based, Kickstarter-fueled \u003ca href=\"http://www.bandarfoods.com/\" target=\"_blank\">Bandar Foods\u003c/a>, by which two pals produce Indian-inspired squeeze-bottle condiments. \u003c/p>\n\u003cfigure id=\"attachment_91919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sundried-tomato-ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sundried-tomato-ketchup.jpg\" alt=\"Traina ketchup. Photo: Kristan Lawson\" width=\"1000\" height=\"1292\" class=\"size-full wp-image-91919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traina ketchup. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>More? San Jose's \u003ca href=\"http://www.rwgarcia.com/\" target=\"_blank\">RW Garcia\u003c/a> makes gluten-free crackers with sesame, chia and flaxseeds. Best known for its madeleines, Alameda-based husband-and-wife-helmed \u003ca href=\"http://www.donsuemor.com/\" target=\"_blank\">Donsuemor\u003c/a> will debut French-style Nonnette mini-cakes. San Jose-based \u003ca href=\"http://urbanegrain.com/\" target=\"_blank\">Urbane Grain\u003c/a>, maker of quinoa-based side dishes. San Francisco-based \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO chocolates\u003c/a>. Patterson-based sun-dried fruit producer \u003ca href=\"http://www.trainafoods.com/\" target=\"_blank\">Traina Foods\u003c/a>. Oakland-based \u003ca href=\"http://kulikulifoods.com/\" target=\"_blank\">Kuli Kuli Foods\u003c/a>, whose bars are made with the Nigerian super-plant \u003ca href=\"http://en.wikipedia.org/wiki/Moringa\" target=\"_blank\">moringa\u003c/a>. Napa's \u003ca href=\"http://www.cup4cup.com/\" target=\"_blank\">Cup4Cup\u003c/a>, whose gluten-free flours were developed by world-renowned chef Thomas Keller and French Laundry alum chef Lena Kwak. \u003c/p>\n\u003cfigure id=\"attachment_91913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocado-oil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocado-oil.jpg\" alt=\"La Tourangelle oil. Photo: Kristan Lawson\" width=\"1000\" height=\"1088\" class=\"size-full wp-image-91913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Tourangelle oil. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>More and more? Larkspur-based \u003ca href=\"http://www.rusticbakery.com/\" target=\"_blank\">Rustic Bakery\u003c/a>. Napa-based \u003ca href=\"http://shop.brixchocolate.com/\" target=\"_blank\">Brix Chocolate for Wine\u003c/a>. Sonoma-based \u003ca href=\"https://www.kravejerky.com/\" target=\"_blank\">Krave Jerky\u003c/a>. \u003ca href=\"http://www.perfectpuree.com/\" target=\"_blank\">The Perfect Purée of Napa Valley\u003c/a>. \u003ca href=\"http://www.sonomacreamery.com/\" target=\"_blank\">Sonoma Creamery\u003c/a>. \u003ca href=\"http://www.sanfranolagranola.com/\" target=\"_blank\">San Franola Granola\u003c/a>. Rohnert Park's \u003ca href=\"http://hollybaking.com/\" target=\"_blank\">Holly Baking\u003c/a>. San Francisco-based granola maker \u003ca href=\"http://www.18rabbits.com/\" target=\"_blank\">18 Rabbits\u003c/a>. San Francisco-based popcorn outfit \u003ca href=\"http://www.479degrees.com/\" target=\"_blank\">479 Degrees\u003c/a>. San Francisco-based rock-'n'-roll-themed \u003ca href=\"http://www.imaginechocolate.net/\" target=\"_blank\">Imagine Chocolate\u003c/a>. Berkeley-based \u003ca href=\"http://www.cablecardelights.com/\" target=\"_blank\">Cable Car Delights\u003c/a>, maker of The Latest Scoop and Figaro gelatos. Berkeley-based \u003ca href=\"http://latourangelle.com/\" target=\"_blank\">La Tourangelle\u003c/a> artisanal oils. Oakland-based marzipan-maker \u003ca href=\"http://nuttyness.com/\" target=\"_blank\">Nuttyness\u003c/a>, whose Norwegian owner proudly uses California almonds.\u003c/p>\n\u003cfigure id=\"attachment_91917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/palmiers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/palmiers.jpg\" alt=\"Sugar Bowl palmiers. Photo: Anneli Rufus\" width=\"1000\" height=\"714\" class=\"size-full wp-image-91917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar Bowl palmiers. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Many of these companies have inspiring business models and backstories. Hayward-based \u003ca href=\"http://sugarbowlbakery.com/\" target=\"_blank\">Sugar Bowl Bakery\u003c/a> began when the five Ly brothers, Vietnamese immigrants, pooled their savings to buy a San Francisco donut shop; debuting organic baked goods at this year's show, Sugar Bowl now supplies major retailers nationwide. Among many other health- and justice-based missions, Richmond-based \u003ca href=\"http://www.lotusfoods.com/\" target=\"_blank\">Lotus Foods\u003c/a> champions its More Crop Per Drop program, which helps Cambodian farmers produce more rice using 50 percent less water than conventional growers. \u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins Ice Cream\u003c/a> sources its organic milk and cream from within a carbon-saving seventeen miles of its Petaluma factory. Founded in 1992 by the same couple who founded Banana Republic, Novato-based \u003ca href=\"http://www.republicoftea.com/\" target=\"_blank\">The Republic of Tea\u003c/a> supports the Prostate Cancer Foundation and other charities. \u003c/p>\n\u003cfigure id=\"attachment_91918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/republic-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/republic-tea.jpg\" alt=\"The Republic of Tea tea bags. Photo: Kristan Lawson\" width=\"1000\" height=\"690\" class=\"size-full wp-image-91918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Republic of Tea tea bags. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"The tea industry has welcomed many new people to teas and herbs in recent years,\" notes the Republic of Tea's \"Minister of Commerce\" Kristina Richens. \"People are discovering teas and herbs for a variety of reasons: personal rituals, health, new tastes for quality, interest in origin countries, community activities and entertainment, to a name a few. \u003c/p>\n\u003cp>\"Listening to our Citizens -- our customers -- has provided us with the inspiration to create the over 300 blends we offer today. \"\u003c/p>\n\u003cp>The importance of customer feedback is a recurring theme among Fancy Food Show exhibitors. Pittsburg-based \u003ca href=\"http://www.magnoliaplease.com/\" target=\"_blank\">Magnolia Ice Cream\u003c/a>, which specializes in tropical flavors such as lychee, avocado and purple yam, is now launching a new Kona Coffee flavor based on votes gathered in a Facebook contest. \u003c/p>\n\u003cp>“Our Magnolia Ice Cream fans on social media are the most active and engaged fans,\" says PJ Quesada, vice president of parent company Ramar Foods. \u003c/p>\n\u003cp>\"They send us photos of their ice cream cones; they share how they are eating Magnolia for a family birthday; they even post Magnolia Ice Cream selfies on Instagram.\"\u003c/p>\n\u003cp>Lena Kwak, CEO of the \u003ca href=\"http://www.cup4cup.com/\" target=\"_blank\">Cup4Cup\u003c/a> gluten-free flour company mentioned earlier, says she was initially \"inspired by the idea that everyone should be able to enjoy their favorite foods,\" even if health issues mean finding alternative means of eating them.\u003c/p>\n\u003cp>\"Chef Keller and I knew we had an incredible product when a French Laundry guest shed tears of joy after tasting bread for the first time in seven years. This reminded us why we both pursued careers in food. We are inspired by the emotional impact that food can have on individuals, whether it be old memories or new moments,\" adds Kwak, who lives in San Francisco and is expanding the line this year to include gluten-free, dye-free cake mix and cornbread mix. \u003c/p>\n\u003cp>\"One of my first goals during the development of Cup4Cup was to have the French Laundry chefs blind taste menu items such as the restaurant’s famous brioche rolls, made with Cup4Cup against others made with wheat, and not recognize the difference,\" Kwak says. \"It was a big milestone for us to achieve the same taste, texture and performance as regular wheat flour and not just another 'good ... for gluten-free' option.\"\u003c/p>\n\u003cfigure id=\"attachment_91915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/clif-mojo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/clif-mojo.jpg\" alt=\"Clif Mojo bars. Photo: Kristan Lawson\" width=\"1000\" height=\"870\" class=\"size-full wp-image-91915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clif Mojo bars. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>Wait, you want more? Sunnyvale-based \u003ca href=\"http://www.aretteorganic.com/\" target=\"_blank\">Arette\u003c/a>, producer of organic tea-seed oils. San Francisco-based fruit-chippery \u003ca href=\"http://www.baresnacks.com/\" target=\"_blank\">Bare Snacks\u003c/a>. San Jose-based \u003ca href=\"http://www.caketherapybakery.com/\" target=\"_blank\">Cake Therapy Bakery\u003c/a>. Gilroy-based \u003ca href=\"http://www.californialavash.com/\" target=\"_blank\">California Lavash\u003c/a>. San Francisco-based \u003ca href=\"http://www.soofoo.com/\" target=\"_blank\">SooFoo\u003c/a> multigrain meal packets. Emeryville-based \u003ca href=\"http://www.clifbar.com/\" target=\"_blank\">Clif Bar\u003c/a>. San Francisco-based \u003ca href=\"http://www.justcookfoods.com/\" target=\"_blank\">Just Cook Foods\u003c/a>, maker of gourmet spice rubs. San Francisco-based \u003ca href=\"http://gelaterianaia.com/\" target=\"_blank\">Gelateria Naia\u003c/a>. Menlo Park-based, husband-and-wife-owned \u003ca href=\"http://www.josuma.com/\" target=\"_blank\">Josuma Coffee\u003c/a>, whose products include hard-to-find green coffees from India. San Francisco-based \u003ca href=\"http://pocodolce.com/\" target=\"_blank\">Poco Dolce Chocolates\u003c/a>, whose new ghost-chile bittersweet tiles sound super-hot. \u003c/p>\n\u003cp>At this year's Fancy Food Show as at previous years' shows, local old-timers such as \u003ca href=\"http://www.ghirardelli.com/\" target=\"_blank\">Ghirardelli\u003c/a>, \u003ca href=\"http://www.peerlesscoffee.com/\" target=\"_blank\">Peerless Coffee\u003c/a> and \u003ca href=\"http://www.doublerainbow.com/dr/\" target=\"_blank\">Double Rainbow\u003c/a> will lend their avuncular, brand-loyalty and experience-pays-off presence. But always worth watching -- and sometimes worrying about -- are the newcomers and brave little offbeat indies such as San Francisco hemp-water purveyor \u003ca href=\"http://www.hemp2o.com/\" target=\"_blank\">Hemp2o\u003c/a>, Berkeley-based bean-chip maker \u003ca href=\"http://www.thegoodbean.com/\" target=\"_blank\">The Good Bean\u003c/a> and Petaluma-based Icelandic-style yogurtmaker \u003ca href=\"http://smariorganics.com/\" target=\"_blank\">Smári Organics\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_91914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cherries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cherries.jpg\" alt=\"Stoneridge Orchards cherries. Photo: Kristan Lawson\" width=\"1000\" height=\"1325\" class=\"size-full wp-image-91914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stoneridge Orchards cherries. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>And that's not even the complete list. The Bay Area is home to not just one chocolatier but legions of them, and not just one coffee roaster or tea purveyor or foreign-food importer or patisserie but legions of these as well; their coexistence in the same tight, highly demanding regional market drives competitiveness which ultimately produces ever-better, ever more innovative products. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And because the Bay Area's distinctive politics, tastes and traits forcefully shape the culinary companies that survive and thrive here, they also influence millions of eaters and drinkers around the globe who eat and drink those companies' products. Diversity? Sustainability? Integrity? Chocolates, cheeses and crackers containing candycap mushrooms and incendiary peppers? The world can thank Bay Area companies for helping to turn these amazing things into industry standards. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bringing Back the Bees: How One Bay Area Company is Using Wildflowers to Create a More Sustainable Food System",
"title": "Bringing Back the Bees: How One Bay Area Company is Using Wildflowers to Create a More Sustainable Food System",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91872\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-pile-of-colorful-Seedles-before-packaging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-pile-of-colorful-Seedles-before-packaging.jpg\" alt=\"A pile of colorful Seedles before packaging. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-91872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pile of colorful Seedles before packaging. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>When Daly City residents Chris Burley and Ei Ei Khin had their first child in 2013, they knew they wanted to do something to make the world a better place for their son. They brainstormed different options on how they could help create a more sustainable food system for their child. Burley and Khin tossed around the idea of starting an organic farm or only eating local. Their final decision, Chris said, was actually the simplest - bringing back the declining bee population.\u003c/p>\n\u003cfigure id=\"attachment_91876\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-is-using-Seedles-to-bring-back-the-bees-by-planting-more-wildflowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-is-using-Seedles-to-bring-back-the-bees-by-planting-more-wildflowers.jpg\" alt=\"Chris Burley is using Seedles to bring back the bees by planting more wildflowers. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91876\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley is using Seedles to bring back the bees by planting more wildflowers. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“We scoured lots of research for the best ways to do this. A lot people say reduce your pesticides, other people say support sustainable farming, others say to plant a bee-friendly habitat in your yard, and we thought that the one that was the easiest and most successful was just planting wildflowers,” Burley says. \u003c/p>\n\u003cp>So, he and his wife developed \u003ca href=\"http://growtherainbow.com\" target=\"_blank\">Seedles\u003c/a> - small colorful seed balls made out of clay, organic compost, and wildflower seeds, coated with natural pigment dyes, that you can throw anywhere. With the help of some rain, the Seedles make their way into the soil and eventually sprout wildflowers that attract bees. \u003c/p>\n\u003cfigure id=\"attachment_91875\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-explains-the-homemade-machine-he-uses-to-create-thousands-of-Seedles-each-week.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-explains-the-homemade-machine-he-uses-to-create-thousands-of-Seedles-each-week.jpg\" alt=\"Chris Burley explains the homemade machine he uses to create thousands of Seedles each week. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley explains the homemade machine he uses to create thousands of Seedles each week. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91879\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Natural-non-toxic-purple-die-used-to-color-the-Seedles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Natural-non-toxic-purple-die-used-to-color-the-Seedles.jpg\" alt=\"Natural, non-toxic dyes are used to color the Seedles. Photo: Angela Johnston\" width=\"1000\" height=\"1141\" class=\"size-full wp-image-91879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Natural, non-toxic dyes are used to color the Seedles. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Burley and Khin originally started rolling every single seed ball with their hands, but were challenged when they started to get an increase in orders. So, Burley engineered a machine made out of a rain barrel that spins on its side and rolls the materials into individual balls, allowing him to make 10,000 balls per week in his backyard. After they are rolled, the Seedles dry outside before getting coated in colored powder and shipped all around the United States. Burley has created different wildflower mixes for different parts of the country, so customers can plant flowers native to their region. If you get Seedles’ Southwest wildflower \u003ca href=\"http://growtherainbow.com/collections/products/products/wildflower-seedles\" target=\"_blank\">seed balls\u003c/a> ($13 for a pack of 20 seed balls) you’ll be able to spread Red Maids, California Poppies, Lupines, Bluebells, Prarie Asters, and Purple Tansies. \u003c/p>\n\u003cp>“Our goal is not only to find native plants, but also strong plants that will act as buffets for the bees - plants and flowers that produce a lot of pollen,” Burley says.\u003c/p>\n\u003cfigure id=\"attachment_91877\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-shows-off-the-purple-tansy-wildlflower-plants-that-started-growing-in-his-yard-after-he-tossed-a-few-Seedles-in-the-area.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-shows-off-the-purple-tansy-wildlflower-plants-that-started-growing-in-his-yard-after-he-tossed-a-few-Seedles-in-the-area.jpg\" alt=\"Chris Burley shows off the Purple Tansy wildflowers that started growing in his yard after he tossed a few Seedles in the area. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91877\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley shows off the Purple Tansy wildflowers that started growing in his yard after he tossed a few Seedles in the area. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91880\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Purple-Tansy-sprouts-from-a-seed-ball-in-Burleys-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Purple-Tansy-sprouts-from-a-seed-ball-in-Burleys-garden.jpg\" alt=\"Purple Tansy sprouts from a seed ball in Burley's garden. Photo: Chris Burley\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91880\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Purple Tansy sprouts from a seed ball in Burley's garden. Photo: Chris Burley\u003c/figcaption>\u003c/figure>\n\u003cp>Burley tells me that wildflower meadows across the nation are disappearing as the population grows. These flowerless landscapes are one of the \u003ca href=\"http://www.ted.com/talks/marla_spivak_why_bees_are_disappearing?language=en\" target=\"_blank\">many reasons\u003c/a> bee colonies have been collapsing at an increased rate. In the last eight years the annual loss of bees has jumped from five percent annually to \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\" target=\"_blank\">30 percent\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We used to have a lot more available for bees and other pollinators and my goal is to bring that percentage back,” Burley says. He also hopes a side effect will be beautifying the unkempt, unactivated, and unused plots of earth in urban neighborhoods.\u003c/p>\n\u003cfigure id=\"attachment_91874\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Burley-tests-out-different-varieties-of-wildflowers-to-see-which-ones-are-the-most-resilient-e1420591154434.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Burley-tests-out-different-varieties-of-wildflowers-to-see-which-ones-are-the-most-resilient-e1420591154434.jpg\" alt=\"Burley tests out different varieties of wildflowers to see which ones are the most resilient. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-91874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burley tests out different varieties of wildflowers to see which ones are the most resilient. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>After a successful \u003ca href=\"https://www.kickstarter.com/projects/253186733/seedles-grow-the-rainbow\" target=\"_blank\">Kickstarter\u003c/a> campaign in the spring of 2014, and lot positive feedback, Burley decided to create a goal to encourage kids to plant one billion wildflowers across the United States. \u003c/p>\n\u003cp>“At Seedles our goal is to make creating a more abundant ecosystem through wildflowers more fun, accessible, and easy. That’s really what it boils down to. We are trying to make it as easy as possible to make the world a more colorful, and better place.”\u003c/p>\n\u003cfigure id=\"attachment_91873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/All-Seedles-need-is-water-sun-and-a-place-to-grow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/All-Seedles-need-is-water-sun-and-a-place-to-grow.jpg\" alt=\"All Seedles need is water, sun, and a place to grow. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All Seedles need is water, sun, and a place to grow. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Burley wants to make it clear that while he does like bees, and wildflowers, his ultimate end goal is one of the most important - creating a sustainable food system. \u003c/p>\n\u003cp>Honeybees are responsible for pollinating roughly \u003ca href=\"http://www.fflpf.org/saving-the-bees.html\" target=\"_blank\">one third\u003c/a> of the food we eat, Burley explains. We can also thank bees for colorful, fun food like berries, coffee, and watermelons. \u003c/p>\n\u003cp>“I think anyone who cares about enjoying their morning cup of coffee can do something small to help bring back more bees.”\u003c/p>\n\u003cp>In order to make this connection more clear, Seedles is beginning to partner with local food companies who will hand out seed balls with the food they sell. \u003c/p>\n\u003cfigure id=\"attachment_91878\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Multicolored-Seedles-in-pots-amidst-an-herb-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Multicolored-Seedles-in-pots-amidst-an-herb-garden.jpg\" alt=\"Multicolored Seedles in pots amidst an herb garden. Photo: Chris Burley\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91878\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Multicolored Seedles in pots amidst an herb garden. Photo: Chris Burley\u003c/figcaption>\u003c/figure>\n\u003cp>Lori Phillips owns \u003ca href=\"http://www.rockosicecreamtacos.com/\" target=\"_blank\">Rocko’s Ice Cream Tacos\u003c/a> trucks and learned about Seedles from a farm where she gets her wheat and barley flours. “Wildflowers that are free of pesticides support healthy bees, and we need those bees to support the production of all the things we love to eat, including ice cream tacos,” Phillips says. \u003c/p>\n\u003cp>Phillips contacted Burley to see if they could form a partnership. Bees don’t only pollinate the produce we see in the fruit and vegetable section of the supermarket, but also clover and alfalfa fed to \u003ca href=\"http://media.wholefoodsmarket.com/news/give-bees-a-chance-the-dairy-aisle-needs-pollinators-too\" target=\"_blank\">dairy cows\u003c/a>.\u003c/p>\n\u003cp>“I am excited about the idea of giving away Seedles as a way to educate our customers about some of the things that are important to us as a company. We make fun and yummy products that we hope make people happy, but we also hope that our customers think about their food choices and why ingredients matter,” Phillips says. \u003c/p>\n\u003cp>She wants this cross promotion to open up a conversation with her customers, and will soon be handing out Seedles while offering a raw honey drizzle as a new ice cream taco topping.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We want to share why we value our ingredients, the people who make them, and most importantly, the environment that supports us all.”\u003c/p>\n\n",
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"excerpt": "Bay Area based company Seedles wants to strengthen our food system by bringing back the bees. They’ve created gumball-sized seed balls that can be thrown anywhere to plant wildflowers and increase bee pollination. ",
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"description": "Bay Area based company Seedles wants to strengthen our food system by bringing back the bees. They’ve created gumball-sized seed balls that can be thrown anywhere to plant wildflowers and increase bee pollination. ",
"title": "Bringing Back the Bees: How One Bay Area Company is Using Wildflowers to Create a More Sustainable Food System | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91872\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-pile-of-colorful-Seedles-before-packaging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-pile-of-colorful-Seedles-before-packaging.jpg\" alt=\"A pile of colorful Seedles before packaging. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-91872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pile of colorful Seedles before packaging. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>When Daly City residents Chris Burley and Ei Ei Khin had their first child in 2013, they knew they wanted to do something to make the world a better place for their son. They brainstormed different options on how they could help create a more sustainable food system for their child. Burley and Khin tossed around the idea of starting an organic farm or only eating local. Their final decision, Chris said, was actually the simplest - bringing back the declining bee population.\u003c/p>\n\u003cfigure id=\"attachment_91876\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-is-using-Seedles-to-bring-back-the-bees-by-planting-more-wildflowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-is-using-Seedles-to-bring-back-the-bees-by-planting-more-wildflowers.jpg\" alt=\"Chris Burley is using Seedles to bring back the bees by planting more wildflowers. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91876\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley is using Seedles to bring back the bees by planting more wildflowers. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“We scoured lots of research for the best ways to do this. A lot people say reduce your pesticides, other people say support sustainable farming, others say to plant a bee-friendly habitat in your yard, and we thought that the one that was the easiest and most successful was just planting wildflowers,” Burley says. \u003c/p>\n\u003cp>So, he and his wife developed \u003ca href=\"http://growtherainbow.com\" target=\"_blank\">Seedles\u003c/a> - small colorful seed balls made out of clay, organic compost, and wildflower seeds, coated with natural pigment dyes, that you can throw anywhere. With the help of some rain, the Seedles make their way into the soil and eventually sprout wildflowers that attract bees. \u003c/p>\n\u003cfigure id=\"attachment_91875\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-explains-the-homemade-machine-he-uses-to-create-thousands-of-Seedles-each-week.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-explains-the-homemade-machine-he-uses-to-create-thousands-of-Seedles-each-week.jpg\" alt=\"Chris Burley explains the homemade machine he uses to create thousands of Seedles each week. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley explains the homemade machine he uses to create thousands of Seedles each week. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91879\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Natural-non-toxic-purple-die-used-to-color-the-Seedles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Natural-non-toxic-purple-die-used-to-color-the-Seedles.jpg\" alt=\"Natural, non-toxic dyes are used to color the Seedles. Photo: Angela Johnston\" width=\"1000\" height=\"1141\" class=\"size-full wp-image-91879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Natural, non-toxic dyes are used to color the Seedles. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Burley and Khin originally started rolling every single seed ball with their hands, but were challenged when they started to get an increase in orders. So, Burley engineered a machine made out of a rain barrel that spins on its side and rolls the materials into individual balls, allowing him to make 10,000 balls per week in his backyard. After they are rolled, the Seedles dry outside before getting coated in colored powder and shipped all around the United States. Burley has created different wildflower mixes for different parts of the country, so customers can plant flowers native to their region. If you get Seedles’ Southwest wildflower \u003ca href=\"http://growtherainbow.com/collections/products/products/wildflower-seedles\" target=\"_blank\">seed balls\u003c/a> ($13 for a pack of 20 seed balls) you’ll be able to spread Red Maids, California Poppies, Lupines, Bluebells, Prarie Asters, and Purple Tansies. \u003c/p>\n\u003cp>“Our goal is not only to find native plants, but also strong plants that will act as buffets for the bees - plants and flowers that produce a lot of pollen,” Burley says.\u003c/p>\n\u003cfigure id=\"attachment_91877\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-shows-off-the-purple-tansy-wildlflower-plants-that-started-growing-in-his-yard-after-he-tossed-a-few-Seedles-in-the-area.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-shows-off-the-purple-tansy-wildlflower-plants-that-started-growing-in-his-yard-after-he-tossed-a-few-Seedles-in-the-area.jpg\" alt=\"Chris Burley shows off the Purple Tansy wildflowers that started growing in his yard after he tossed a few Seedles in the area. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91877\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley shows off the Purple Tansy wildflowers that started growing in his yard after he tossed a few Seedles in the area. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91880\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Purple-Tansy-sprouts-from-a-seed-ball-in-Burleys-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Purple-Tansy-sprouts-from-a-seed-ball-in-Burleys-garden.jpg\" alt=\"Purple Tansy sprouts from a seed ball in Burley's garden. Photo: Chris Burley\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91880\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Purple Tansy sprouts from a seed ball in Burley's garden. Photo: Chris Burley\u003c/figcaption>\u003c/figure>\n\u003cp>Burley tells me that wildflower meadows across the nation are disappearing as the population grows. These flowerless landscapes are one of the \u003ca href=\"http://www.ted.com/talks/marla_spivak_why_bees_are_disappearing?language=en\" target=\"_blank\">many reasons\u003c/a> bee colonies have been collapsing at an increased rate. In the last eight years the annual loss of bees has jumped from five percent annually to \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\" target=\"_blank\">30 percent\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We used to have a lot more available for bees and other pollinators and my goal is to bring that percentage back,” Burley says. He also hopes a side effect will be beautifying the unkempt, unactivated, and unused plots of earth in urban neighborhoods.\u003c/p>\n\u003cfigure id=\"attachment_91874\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Burley-tests-out-different-varieties-of-wildflowers-to-see-which-ones-are-the-most-resilient-e1420591154434.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Burley-tests-out-different-varieties-of-wildflowers-to-see-which-ones-are-the-most-resilient-e1420591154434.jpg\" alt=\"Burley tests out different varieties of wildflowers to see which ones are the most resilient. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-91874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burley tests out different varieties of wildflowers to see which ones are the most resilient. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>After a successful \u003ca href=\"https://www.kickstarter.com/projects/253186733/seedles-grow-the-rainbow\" target=\"_blank\">Kickstarter\u003c/a> campaign in the spring of 2014, and lot positive feedback, Burley decided to create a goal to encourage kids to plant one billion wildflowers across the United States. \u003c/p>\n\u003cp>“At Seedles our goal is to make creating a more abundant ecosystem through wildflowers more fun, accessible, and easy. That’s really what it boils down to. We are trying to make it as easy as possible to make the world a more colorful, and better place.”\u003c/p>\n\u003cfigure id=\"attachment_91873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/All-Seedles-need-is-water-sun-and-a-place-to-grow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/All-Seedles-need-is-water-sun-and-a-place-to-grow.jpg\" alt=\"All Seedles need is water, sun, and a place to grow. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All Seedles need is water, sun, and a place to grow. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Burley wants to make it clear that while he does like bees, and wildflowers, his ultimate end goal is one of the most important - creating a sustainable food system. \u003c/p>\n\u003cp>Honeybees are responsible for pollinating roughly \u003ca href=\"http://www.fflpf.org/saving-the-bees.html\" target=\"_blank\">one third\u003c/a> of the food we eat, Burley explains. We can also thank bees for colorful, fun food like berries, coffee, and watermelons. \u003c/p>\n\u003cp>“I think anyone who cares about enjoying their morning cup of coffee can do something small to help bring back more bees.”\u003c/p>\n\u003cp>In order to make this connection more clear, Seedles is beginning to partner with local food companies who will hand out seed balls with the food they sell. \u003c/p>\n\u003cfigure id=\"attachment_91878\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Multicolored-Seedles-in-pots-amidst-an-herb-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Multicolored-Seedles-in-pots-amidst-an-herb-garden.jpg\" alt=\"Multicolored Seedles in pots amidst an herb garden. Photo: Chris Burley\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91878\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Multicolored Seedles in pots amidst an herb garden. Photo: Chris Burley\u003c/figcaption>\u003c/figure>\n\u003cp>Lori Phillips owns \u003ca href=\"http://www.rockosicecreamtacos.com/\" target=\"_blank\">Rocko’s Ice Cream Tacos\u003c/a> trucks and learned about Seedles from a farm where she gets her wheat and barley flours. “Wildflowers that are free of pesticides support healthy bees, and we need those bees to support the production of all the things we love to eat, including ice cream tacos,” Phillips says. \u003c/p>\n\u003cp>Phillips contacted Burley to see if they could form a partnership. Bees don’t only pollinate the produce we see in the fruit and vegetable section of the supermarket, but also clover and alfalfa fed to \u003ca href=\"http://media.wholefoodsmarket.com/news/give-bees-a-chance-the-dairy-aisle-needs-pollinators-too\" target=\"_blank\">dairy cows\u003c/a>.\u003c/p>\n\u003cp>“I am excited about the idea of giving away Seedles as a way to educate our customers about some of the things that are important to us as a company. We make fun and yummy products that we hope make people happy, but we also hope that our customers think about their food choices and why ingredients matter,” Phillips says. \u003c/p>\n\u003cp>She wants this cross promotion to open up a conversation with her customers, and will soon be handing out Seedles while offering a raw honey drizzle as a new ice cream taco topping.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We want to share why we value our ingredients, the people who make them, and most importantly, the environment that supports us all.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Two East Bay Restaurants Take Unique Approach to Noise",
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"content": "\u003cp>Any regular reader of the \u003ca href=\"http://insidescoopsf.sfgate.com/\" target=\"_blank\">Inside Scoop SF\u003c/a> restaurant news blog of the San Francisco Chronicle knows that its food critic, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/michael-bauer/\" target=\"_blank\">Michael Bauer\u003c/a>, spends a considerable amount of his time blogging about noise.\u003c/p>\n\u003cp>It’s entirely reader-driven, he says, and it’s why the Chronicle began including decibel level ratings in every restaurant review it prints.\u003c/p>\n\u003cp>In fact, he writes in a post from last year, despite these ratings, the noise levels continue to grow. “It’s one of the most frequent topics — and complaints — I get as a restaurant critic,” he wrote in 2013.\u003c/p>\n\u003cfigure id=\"attachment_91841\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto-entrance-stairway1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto-entrance-stairway1000.jpg\" alt=\"Oliveto entrance and stairway connecting dining area to cafe. Photo: Cesar Rubio\" width=\"400\" class=\"size-full wp-image-91841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto entrance and stairway connecting dining area to cafe. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>Two East Bay restaurants have tried to remedy the acoustics problem by installing sophisticated sound systems by the Berkeley-based \u003ca href=\"http://meyersound.com/\" target=\"_blank\">Meyer Sound\u003c/a>. It’s where Bob and Maggie Klein turned when redesigning \u003ca href=\"http://www.oliveto.com/\" target=\"_blank\">Oliveto\u003c/a>, a mainstay of Oakland’s dining scene for the past 28 years. The specialty firm has done sound locally for downtown Berkeley’s Comal, but is better known for its acoustic systems at such places as UC Berkeley’s Zellerbach Hall, Lincoln Center and Royal Albert Hall.\u003c/p>\n\u003cp>“If you have an option, why would you go out with someone you want to be with, and want to connect with, to a place where you can’t hear them?” Bob Klein wondered at a media dinner recently, held to demonstrate the new state-of-the-art sound system he just included in his first redesign in 18 years. “It diminishes the experience for everyone – even those with good hearing – when they are straining to hear each other.”\u003c/p>\n\u003cfigure id=\"attachment_91853\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/oliveto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/oliveto1000.jpg\" alt=\"Oliveto upstairs dining area. Photo: Cesar Rubio\" width=\"400\" class=\"size-full wp-image-91853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto upstairs dining area. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>Oliveto’s renovation began with a passive acoustic treatment, in which the ceiling was replaced with more sound-absorbent tile. A wall of banquettes now has large photographs of olive trees, taken by Bay Area photographer \u003ca href=\"http://www.deborahogrady.com/\" target=\"_blank\">Deborah O’Grady\u003c/a>, which are actually Meyer Sound Libra acoustic image panels – for which they’ve just received a patent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Klein was able to turn on and off the new sound system on an iPad, sitting at our table. It has nine settings, including one that makes the dining room sound like a stone cathedral, if they want to have musical events. It can be adjusted with settings for low, medium, high occupancy and very high occupancy.\u003c/p>\n\u003cfigure id=\"attachment_91847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto1000.jpg\" alt=\"Oliveto downstairs cafe. Photo: Cesar Rubio\" width=\"1000\" height=\"707\" class=\"size-full wp-image-91847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto downstairs cafe. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>“We basically used the same kind of technology at Oliveto that we’ve used in concert halls around the world,” said Pierre Germain, senior acoustic engineer for Meyer Sound. “If the restaurant is low occupancy, Bob can put the system on the low occupancy setting, which gives the feel of a more bustling restaurant so you don’t feel isolated at your table, and as it fills up, he can bring the noise level down. At the high occupancy setting, the sound system is operating at a very low level, maintaining a level of atmosphere or buzziness, all the while being able to hear the conversation at your table.”\u003c/p>\n\u003cfigure id=\"attachment_91846\" class=\"wp-caption aligncenter\" style=\"max-width: 865px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal.jpg\" alt=\"Interior at Comal in Berkeley. Photo courtesy of Comal\" width=\"865\" height=\"577\" class=\"size-full wp-image-91846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior at Comal in Berkeley. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003ca href=\"http://www.comalberkeley.com/\" target=\"_blank\">Comal\u003c/a> was actually the first restaurant to work with Meyer Sound.\u003c/p>\n\u003cp>“We have a challenging acoustical space in its raw form,” said John Paluska, Comal’s owner, “in that it has the same characteristics that a lot of restaurants do, it looks cool with its hard concrete and large volume of space, but it would be a very different experience if we didn’t have the system that we do.”\u003c/p>\n\u003cp>Paluska said it was fortuitous timing that Meyer Sound was looking to get into doing sound systems for restaurants and used Comal as a sort of experimental lab so they could work out an arrangement that was beneficial to the both of them.\u003c/p>\n\u003cp>Paluska said Comal’s system is not noticeable to most patrons, “but that they feel it even if they don’t recognize it.” He added, “I go out to other places in the East Bay, and then come to Comal afterwards, and it’s never more of a jarring, obvious shift than when I’ve been elsewhere. Comal feels so different.\"\u003c/p>\n\u003cfigure id=\"attachment_91845\" class=\"wp-caption aligncenter\" style=\"max-width: 878px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal3.jpg\" alt=\"Interior at Comal Restaurant in Berkeley. Photo courtesy of Comal\" width=\"878\" height=\"575\" class=\"size-full wp-image-91845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior at Comal Restaurant in Berkeley. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>Many restaurants in the city turn to acoustic designer \u003ca href=\"http://www.wallcoveringdesigns.com/\" target=\"_blank\">Wall Covering Designs\u003c/a>, when they realize the noise level has gotten out of hand. The firm lists numerous Bay Area restaurants it has worked with, mostly as part of a redesign when its owners realize noise has become a problem.\u003c/p>\n\u003cp>But not everyone can afford such a sound system. Klein isn’t saying how much such sophisticated technology costs, and the Meyer Sound people are the first to admit the investment is “significant.”\u003c/p>\n\u003cp>Nonetheless, it’s an investment that more restauranteurs should be thinking about, Germain believes. “A lot of restaurants go for a very industrial look with reflective surfaces such as concrete and glass and the end result is a very loud restaurant that only young people will like,” said Germain. “We’re trying to raise the awareness for architects and developers to devote funds to this. People who have visited Comal and Oliveto have noticed, it’s definitely something architects are coming around to understanding.” \u003c/p>\n\u003cp>Robert Fink of \u003ca href=\"http://finkarchitecture.com/\" target=\"_blank\">Fink Architecture\u003c/a>, says there are design elements he can implement himself in a restaurant’s design from the get-go.\u003c/p>\n\u003cp>Fink has helped design or remodel around 12 Bay Area restaurants, including \u003ca href=\"http://www.eldoradosonoma.com/\" target=\"_blank\">El Dorado Kitchen\u003c/a> in Sonoma and Yountville’s \u003ca href=\"http://www.redd-wood.com/\" target=\"_blank\">Redd Wood\u003c/a>. “It’s almost always an issue in trying to find the most economical way to deal with it in an aesthetically pleasing way,” said Fink.\u003c/p>\n\u003cp>In general, he said there are two elements to consider: “You need something that absorbs the sound and you need to be aware of things that will reflect the sound to balance it around the room.” \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But for those who can afford it, a sophisticated sound system could be the way to attract older diners to their restaurant. “We’re not changing the world,” said Paluska, but “we think it makes dining out a more pleasant experience for people.” \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Any regular reader of the \u003ca href=\"http://insidescoopsf.sfgate.com/\" target=\"_blank\">Inside Scoop SF\u003c/a> restaurant news blog of the San Francisco Chronicle knows that its food critic, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/michael-bauer/\" target=\"_blank\">Michael Bauer\u003c/a>, spends a considerable amount of his time blogging about noise.\u003c/p>\n\u003cp>It’s entirely reader-driven, he says, and it’s why the Chronicle began including decibel level ratings in every restaurant review it prints.\u003c/p>\n\u003cp>In fact, he writes in a post from last year, despite these ratings, the noise levels continue to grow. “It’s one of the most frequent topics — and complaints — I get as a restaurant critic,” he wrote in 2013.\u003c/p>\n\u003cfigure id=\"attachment_91841\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto-entrance-stairway1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto-entrance-stairway1000.jpg\" alt=\"Oliveto entrance and stairway connecting dining area to cafe. Photo: Cesar Rubio\" width=\"400\" class=\"size-full wp-image-91841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto entrance and stairway connecting dining area to cafe. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>Two East Bay restaurants have tried to remedy the acoustics problem by installing sophisticated sound systems by the Berkeley-based \u003ca href=\"http://meyersound.com/\" target=\"_blank\">Meyer Sound\u003c/a>. It’s where Bob and Maggie Klein turned when redesigning \u003ca href=\"http://www.oliveto.com/\" target=\"_blank\">Oliveto\u003c/a>, a mainstay of Oakland’s dining scene for the past 28 years. The specialty firm has done sound locally for downtown Berkeley’s Comal, but is better known for its acoustic systems at such places as UC Berkeley’s Zellerbach Hall, Lincoln Center and Royal Albert Hall.\u003c/p>\n\u003cp>“If you have an option, why would you go out with someone you want to be with, and want to connect with, to a place where you can’t hear them?” Bob Klein wondered at a media dinner recently, held to demonstrate the new state-of-the-art sound system he just included in his first redesign in 18 years. “It diminishes the experience for everyone – even those with good hearing – when they are straining to hear each other.”\u003c/p>\n\u003cfigure id=\"attachment_91853\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/oliveto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/oliveto1000.jpg\" alt=\"Oliveto upstairs dining area. Photo: Cesar Rubio\" width=\"400\" class=\"size-full wp-image-91853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto upstairs dining area. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>Oliveto’s renovation began with a passive acoustic treatment, in which the ceiling was replaced with more sound-absorbent tile. A wall of banquettes now has large photographs of olive trees, taken by Bay Area photographer \u003ca href=\"http://www.deborahogrady.com/\" target=\"_blank\">Deborah O’Grady\u003c/a>, which are actually Meyer Sound Libra acoustic image panels – for which they’ve just received a patent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Klein was able to turn on and off the new sound system on an iPad, sitting at our table. It has nine settings, including one that makes the dining room sound like a stone cathedral, if they want to have musical events. It can be adjusted with settings for low, medium, high occupancy and very high occupancy.\u003c/p>\n\u003cfigure id=\"attachment_91847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto1000.jpg\" alt=\"Oliveto downstairs cafe. Photo: Cesar Rubio\" width=\"1000\" height=\"707\" class=\"size-full wp-image-91847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto downstairs cafe. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>“We basically used the same kind of technology at Oliveto that we’ve used in concert halls around the world,” said Pierre Germain, senior acoustic engineer for Meyer Sound. “If the restaurant is low occupancy, Bob can put the system on the low occupancy setting, which gives the feel of a more bustling restaurant so you don’t feel isolated at your table, and as it fills up, he can bring the noise level down. At the high occupancy setting, the sound system is operating at a very low level, maintaining a level of atmosphere or buzziness, all the while being able to hear the conversation at your table.”\u003c/p>\n\u003cfigure id=\"attachment_91846\" class=\"wp-caption aligncenter\" style=\"max-width: 865px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal.jpg\" alt=\"Interior at Comal in Berkeley. Photo courtesy of Comal\" width=\"865\" height=\"577\" class=\"size-full wp-image-91846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior at Comal in Berkeley. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003ca href=\"http://www.comalberkeley.com/\" target=\"_blank\">Comal\u003c/a> was actually the first restaurant to work with Meyer Sound.\u003c/p>\n\u003cp>“We have a challenging acoustical space in its raw form,” said John Paluska, Comal’s owner, “in that it has the same characteristics that a lot of restaurants do, it looks cool with its hard concrete and large volume of space, but it would be a very different experience if we didn’t have the system that we do.”\u003c/p>\n\u003cp>Paluska said it was fortuitous timing that Meyer Sound was looking to get into doing sound systems for restaurants and used Comal as a sort of experimental lab so they could work out an arrangement that was beneficial to the both of them.\u003c/p>\n\u003cp>Paluska said Comal’s system is not noticeable to most patrons, “but that they feel it even if they don’t recognize it.” He added, “I go out to other places in the East Bay, and then come to Comal afterwards, and it’s never more of a jarring, obvious shift than when I’ve been elsewhere. Comal feels so different.\"\u003c/p>\n\u003cfigure id=\"attachment_91845\" class=\"wp-caption aligncenter\" style=\"max-width: 878px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal3.jpg\" alt=\"Interior at Comal Restaurant in Berkeley. Photo courtesy of Comal\" width=\"878\" height=\"575\" class=\"size-full wp-image-91845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior at Comal Restaurant in Berkeley. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>Many restaurants in the city turn to acoustic designer \u003ca href=\"http://www.wallcoveringdesigns.com/\" target=\"_blank\">Wall Covering Designs\u003c/a>, when they realize the noise level has gotten out of hand. The firm lists numerous Bay Area restaurants it has worked with, mostly as part of a redesign when its owners realize noise has become a problem.\u003c/p>\n\u003cp>But not everyone can afford such a sound system. Klein isn’t saying how much such sophisticated technology costs, and the Meyer Sound people are the first to admit the investment is “significant.”\u003c/p>\n\u003cp>Nonetheless, it’s an investment that more restauranteurs should be thinking about, Germain believes. “A lot of restaurants go for a very industrial look with reflective surfaces such as concrete and glass and the end result is a very loud restaurant that only young people will like,” said Germain. “We’re trying to raise the awareness for architects and developers to devote funds to this. People who have visited Comal and Oliveto have noticed, it’s definitely something architects are coming around to understanding.” \u003c/p>\n\u003cp>Robert Fink of \u003ca href=\"http://finkarchitecture.com/\" target=\"_blank\">Fink Architecture\u003c/a>, says there are design elements he can implement himself in a restaurant’s design from the get-go.\u003c/p>\n\u003cp>Fink has helped design or remodel around 12 Bay Area restaurants, including \u003ca href=\"http://www.eldoradosonoma.com/\" target=\"_blank\">El Dorado Kitchen\u003c/a> in Sonoma and Yountville’s \u003ca href=\"http://www.redd-wood.com/\" target=\"_blank\">Redd Wood\u003c/a>. “It’s almost always an issue in trying to find the most economical way to deal with it in an aesthetically pleasing way,” said Fink.\u003c/p>\n\u003cp>In general, he said there are two elements to consider: “You need something that absorbs the sound and you need to be aware of things that will reflect the sound to balance it around the room.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But for those who can afford it, a sophisticated sound system could be the way to attract older diners to their restaurant. “We’re not changing the world,” said Paluska, but “we think it makes dining out a more pleasant experience for people.” \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kendra Baker's New Santa Cruz Food Empire Gaining Fans",
"title": "Kendra Baker's New Santa Cruz Food Empire Gaining Fans",
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"content": "\u003cfigure id=\"attachment_91052\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach.jpg\" alt=\"Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. Photo: CJ Nugent\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91052\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. Photo: CJ Nugent\u003c/figcaption>\u003c/figure>\n\u003cp>Looking past the saltwater taffy, snow cones and deep-fried Twinkies that some visitors might characterize as \u003ca href=\"http://beachboardwalk.com/food/\" target=\"_blank\">cuisine\u003c/a> in the laid-back beach town of \u003ca href=\"http://www.santacruzca.org/\" target=\"_blank\">Santa Cruz\u003c/a>, a food revolution is taking place. In the last few years, talented chefs have been busily opening new eateries and the restaurant scene \"over the hill,\" as valley residents call it, is as exciting as it's ever been.\u003c/p>\n\u003cp>While guests are atwitter over all the great new eating in Santa Cruz these days, the clear leader is the now-multi-location empire of heralded pastry chef Kendra Baker, whose resume includes \u003ca href=\"http://www.bartartine.com/\" target=\"_blank\">Bar Tartine\u003c/a> and \u003ca href=\"http://www.manresarestaurant.com/\" target=\"_blank\">Manresa\u003c/a>. In just four years, Baker and her business partner, Zachary Davis, have opened three ice cream shops, a beachside lunch cafe, a serious sit-down restaurant and a pop-up space. \u003c/p>\n\u003cp>Given the fact that 60% of \u003ca href=\"http://online.csp.edu/blog/business/why-do-90-of-restaurants-fail-in-the-first-year\" target=\"_blank\">new restaurants fail in the first year\u003c/a>, it's clear that Baker and Davis are doing something right. Their restaurant group, the \u003ca href=\"http://theglassjar.com/\" target=\"_blank\">Glass Jar\u003c/a>, now has about 120 employees and an uncompromising vision of matching top-notch cooking using local organic ingredients with the unique, funky gestalt of Surf City. \u003c/p>\n\u003cp>Two-star Michelin chef \u003ca href=\"http://en.wikipedia.org/wiki/David_Kinch\" target=\"_blank\">David Kinch\u003c/a> of Manresa in Los Gatos -- Baker's previous boss -- pegged it when he called her \"obsessive,\" adding that this is a common characteristic found in many successful people. He has also called her \"smart, hardworking and ambitious.\" This might well be the combination needed to buck the odds in a tough industry.\u003c/p>\n\u003cfigure id=\"attachment_91053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_cracking_eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_cracking_eggs.jpg\" alt=\"Baker is a pastry whiz, where her creations at Bar Tartine and Manresa have garnered praise and happy tummies. Photo: Molly Watson\" width=\"1000\" height=\"1501\" class=\"size-full wp-image-91053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baker is a pastry whiz, where her creations at Bar Tartine and Manresa have garnered praise and happy tummies.\u003cbr>Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Baker took an interesting route to where she sits today. Growing up in Sacramento, she regularly vacationed in Santa Cruz as a child and later attended the town's \u003ca href=\"http://www.ucsc.edu/\" target=\"_blank\">University of California\u003c/a> campus. She had no interest in food then -- her original major was chemistry -- until discovering \u003ca href=\"http://casfs.ucsc.edu/about/facilities.html\" target=\"_blank\">UCSC's 30-acre gardens\u003c/a>, a renowned agricultural research and training center. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>”I got excited about growing your own food and about all the amazing work they were doing,\" she says. \"That was really inspiring to me. As a result, I thought food was this thing that bound communities together.\"\u003c/p>\n\u003cp>During college, she started working in a local restaurant, \u003ca href=\"http://gabriellacafe.com/\" target=\"_blank\">Gabriella Cafe\u003c/a>, that was serious about organic ingredients, then took a cooking job there after graduation. Next up was culinary school -- \u003ca href=\"http://academics.jwu.edu/college-of-culinary-arts/\" target=\"_blank\">Johnson & Wales\u003c/a> in Rhode Island -- and some European training, where an internship in France with a pastry chef opened her eyes again. \"It's an incredible medium,\" she says about pastry. \"I love the whimsy I can create in my pastry desserts but I also like the control and fine details.\"\u003c/p>\n\u003cp>Working her way west, she cooked in Boston, then became the opening chef at Bar Tartine in San Francisco's Mission district, an instant hit. Later, she was plucked by Kinch to head up the pastry program at Manresa, where she and her desserts received accolades. \u003c/p>\n\u003cp>But percolating in her head was launching her own venture, working with longtime friend Davis, who had recently completed a green MBA program to complement work in technology and other businesses. While the two share an itch for achievement with good conscience, the most fortuitous aspect of their pairing is Baker's culinary prowess combined with Davis's solid business skills. \u003c/p>\n\u003cp>Their intention wasn't just to launch a food business but to locate it in a family-friendly place that would accommodate other goals. \"There were so many reasons why that was Santa Cruz,\" Baker explains. \"It's an incredible place. We have the mountains and the ocean for personal pleasure. And it's an excellent place to raise our families. On the culinary side, the bounty of \u003ca href=\"http://www.santacruzchamber.org/cwt/external/wcpages/facts/agriculture.aspx\" target=\"_blank\">agriculture\u003c/a> that's available to us here is unbelievable.\"\u003c/p>\n\u003cfigure id=\"attachment_91051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach_Penny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach_Penny.jpg\" alt=\"The first food business the partners opened was an ice cream parlor where everything -- even the ripples and add-ins -- is made from scratch. Photo: Molly Watson\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first food business the partners opened was an ice cream parlor where everything -- even the ripples and add-ins -- is made from scratch. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Their timing didn't hurt, either. In 2010, when they embarked, \"We recognized that Santa Cruz was ripe for businesses like ours,\" Baker explains. \"We have a demographic here that really appreciates great food and supports our local farmers through the \u003ca href=\"http://www.santacruzfarmersmarket.org/\" target=\"_blank\">farmers markets\u003c/a> and wants good food for their families and themselves. There was a little bit of a void -- at least, not enough of this kind of food. So we recognized that there was definitely potential here for our businesses.\"\u003c/p>\n\u003cp>They wrote a 70-page business plan for an ice cream shop that they called the \u003ca href=\"http://thepennyicecreamery.com/\" target=\"_blank\">Penny Ice Creamery\u003c/a>. This is no ordinary \"gourmet\" gelato store; they applied for and received a pasteurization license so they could make their own custard base. Other ice cream shops typically use a purchased base. All ripples, add-ins and the like are house-made. Cones are baked one at a time and hand rolled. Ingredients are as organic, local and sublime as they can find. \u003c/p>\n\u003cp>Their cute downtown scoop shop offers nine flavors at a time, including classics along with a rotating list of luscious seasonal choices like brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Customers can get a cap of toasted, house-made marshmallow fluff if they desire.\u003c/p>\n\u003cfigure id=\"attachment_91054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_hand_rolled_cones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_hand_rolled_cones.jpg\" alt=\"Not only does the Penny Ice Creamery make its own custard base but the cones are individually hand rolled and baked on site. Photo: Molly Watson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not only does the Penny Ice Creamery make its own custard base but the cones are individually hand rolled and baked on site. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Given such attention to quality and detail, \"the Penny,\" as Baker calls it, proudly identifies itself as “the only ice cream shop in Northern California making all our ice cream completely from scratch.” Shortly before the shop opened, Baker and Davis each became new parents -- their respective sons were born two weeks apart -- then they started working 100-hour weeks as their business geared up.\u003c/p>\n\u003cp>A key aspect that made the Penny possible was a $250,000 loan obtained through \u003ca href=\"http://www.allbusiness.com/government/government-bodies-offices-government/11820858-1.html\" target=\"_blank\">Obama's SBA Recovery Act\u003c/a>. To show their appreciation, Baker and Davis made a \u003ca href=\"https://www.youtube.com/watch?v=AmWjlA9FlAo&feature=player_embedded\" target=\"_blank\">YouTube thank-you video\u003c/a> receiving more than 100,000 hits, which got the attention of Joe Biden (he called them) and Michelle Obama's office (inviting them to a State of the Union address and reception). \u003c/p>\n\u003cp>Baker and Davis only spent enough time in the capitol to sit in the First Lady's box and meet some dignitaries, then flew back to scoop ice cream. Not surprising, since the Penny's business was going gangbusters. Far exceeding projections, the explosive sales enabled two more scoop shops to be opened in Santa Cruz as well as new kiosks at local farmers markets. \u003c/p>\n\u003cfigure id=\"attachment_91055\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_scoop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_scoop.jpg\" alt=\"Among a slew of delectable flavors are brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Photo: Molly Watson\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among a slew of delectable flavors are brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>In 2011, the partners opened a super-casual beachfront cafe that they called \u003ca href=\"http://thepicnicbasketsc.com/\" target=\"_blank\">The Picnic Basket\u003c/a> that followed the same freshness-first mentality of their ice cream stores. Sandwiches and salads are inventive, delicious and available for eating in or out. House-made pickles and just-baked bread enhance classics like a killer BLT or reuben, while the chicken salad sandwich with avocado, greens and pickled onions is amazing.\u003c/p>\n\u003cp>Naturally, corned beef and hot dogs come from renowned local butcher and salumi maker, \u003ca href=\"http://www.elsalchichero.com/\" target=\"_blank\">El Salchichero\u003c/a>, and ice cream is from the Penny. A long deck in front delivers views of the beach and nearby pier. The crowds were large from the moment this eating spot opened.\u003c/p>\n\u003cfigure id=\"attachment_91056\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Picnic_Basket_Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Picnic_Basket_Exterior.jpg\" alt=\"Located across from the beach, The Picnic Basket has become the town's go-to place for sandwiches, salads and snacks. Photo: Zachary Davis\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91056\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Located across from the beach, the Picnic Basket has become the town's go-to place for sandwiches, salads and snacks. Photo: Zachary Davis\u003c/figcaption>\u003c/figure>\n\u003cp>The pair's most ambitious step took place in early 2014 with the opening of \u003ca href=\"http://assembleforfood.com/\" target=\"_blank\">Assembly\u003c/a> in downtown Santa Cruz. A spacious, modern sit-down restaurant that celebrates local ingredients in a deceptively rustic menu -- like chicken leg confit with merquez sausage, carrot-lentil puree and artichoke/green olive relish -- this eatery was also mobbed from the day it opened. \u003c/p>\n\u003cp>At Assembly, Baker works with executive chef Carlo Espinas, formerly of Comstock Saloon in San Francisco, to produce comforting, affordable fare with enough pizzazz to attract foodies. Communal tables encourage the neighborly vibe that Baker has been seeking since she was first enthralled with the gardens at UCSC. \u003c/p>\n\u003cp>Assembly has been smiled upon by critics like the San Francisco Chronicle's Michael Bauer. Regarding The Picnic Basket, he wrote: \"For my money, it's the only place to stop.\" \u003c/p>\n\u003cfigure id=\"attachment_91049\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_interior.jpg\" alt=\"This modern, sit-down restaurant features rustic, fresh cuisine and several communal tables. Photo: Nicole Nelson\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-91049\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This modern, sit-down restaurant features rustic, fresh cuisine and several communal tables. Photo: Nicole Nelson\u003c/figcaption>\u003c/figure>\n\u003cp>Baker's and Davis's youngest venture is \u003ca href=\"http://heypopup.com/\" target=\"_blank\">POPUP\u003c/a>, a space adjacent to Assembly whose charter is showcasing intriguing, emerging food businesses that deserve local discovery. Besides being a weekly source for the wondrous bread and pastries from the \u003ca href=\"http://manresarestaurant.blogspot.com/2013/03/manresa-bread-project.html\" target=\"_blank\">Manresa Bread Project\u003c/a>, POPUP has presented scrumptious pies from \u003ca href=\"http://companionbakeshop.com/%20\" target=\"_blank\">Companion Bakeshop\u003c/a> (think Meyer lemon buttermilk) and delicious, small-batch steam buns and other snacks from \u003ca href=\"http://mortaldumpling.com/\" target=\"_blank\">Mortal Dumpling\u003c/a>.\u003c/p>\n\u003cp>While shooting for multiple Michelin stars might be the egotistical objective of some new chefs when they open their own boîte, this is not in Baker's business plan. \"We have foodies in this community but we also have people who just want to eat,\" she explains. \"We want to create a place where people feel comfortable and where it's not like a '\u003ca href=\"http://en.wikipedia.org/wiki/Portlandia_%28TV_series%29\" target=\"_blank\">Portlandia\u003c/a>' skit.\"\u003c/p>\n\u003cfigure id=\"attachment_91050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_Sidewalk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_Sidewalk.jpg\" alt=\"Located in downtown Santa Cruz, Assembly serves food throughout the day and has moderate prices. Photo: Molly Watson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Located in downtown Santa Cruz, Assembly serves food throughout the day and has moderate prices. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>All their businesses aim to please the cross section of people that make up just about any community, she says. \"We made a conscious decision to balance our menu with things that are known and comfortable and accessible with things that are out there. For example, in the ice cream shop, we always have our Tahitian vanilla bean and our chocolate sorbet, but then we'll throw something like candy cap mushroom in the case or strawberry pink peppercorn.\"\u003c/p>\n\u003cp>For a chef who proudly states that \"I don't do precious,\" the various enterprises within The Glass Jar would seem to be a success. Baker's role these days might be overseeing menu development while Davis handles business as CEO but this is just one element in the overall game plan that brought them to Santa Cruz and business ownership. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>With their families, Baker and Davis have put down roots in the coastal town. Davis now has three young children and Baker just gave birth to another baby. In a business empire dedicated to celebrating food and community, they haven't forgotten that all-important second element.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91052\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach.jpg\" alt=\"Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. Photo: CJ Nugent\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91052\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. Photo: CJ Nugent\u003c/figcaption>\u003c/figure>\n\u003cp>Looking past the saltwater taffy, snow cones and deep-fried Twinkies that some visitors might characterize as \u003ca href=\"http://beachboardwalk.com/food/\" target=\"_blank\">cuisine\u003c/a> in the laid-back beach town of \u003ca href=\"http://www.santacruzca.org/\" target=\"_blank\">Santa Cruz\u003c/a>, a food revolution is taking place. In the last few years, talented chefs have been busily opening new eateries and the restaurant scene \"over the hill,\" as valley residents call it, is as exciting as it's ever been.\u003c/p>\n\u003cp>While guests are atwitter over all the great new eating in Santa Cruz these days, the clear leader is the now-multi-location empire of heralded pastry chef Kendra Baker, whose resume includes \u003ca href=\"http://www.bartartine.com/\" target=\"_blank\">Bar Tartine\u003c/a> and \u003ca href=\"http://www.manresarestaurant.com/\" target=\"_blank\">Manresa\u003c/a>. In just four years, Baker and her business partner, Zachary Davis, have opened three ice cream shops, a beachside lunch cafe, a serious sit-down restaurant and a pop-up space. \u003c/p>\n\u003cp>Given the fact that 60% of \u003ca href=\"http://online.csp.edu/blog/business/why-do-90-of-restaurants-fail-in-the-first-year\" target=\"_blank\">new restaurants fail in the first year\u003c/a>, it's clear that Baker and Davis are doing something right. Their restaurant group, the \u003ca href=\"http://theglassjar.com/\" target=\"_blank\">Glass Jar\u003c/a>, now has about 120 employees and an uncompromising vision of matching top-notch cooking using local organic ingredients with the unique, funky gestalt of Surf City. \u003c/p>\n\u003cp>Two-star Michelin chef \u003ca href=\"http://en.wikipedia.org/wiki/David_Kinch\" target=\"_blank\">David Kinch\u003c/a> of Manresa in Los Gatos -- Baker's previous boss -- pegged it when he called her \"obsessive,\" adding that this is a common characteristic found in many successful people. He has also called her \"smart, hardworking and ambitious.\" This might well be the combination needed to buck the odds in a tough industry.\u003c/p>\n\u003cfigure id=\"attachment_91053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_cracking_eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_cracking_eggs.jpg\" alt=\"Baker is a pastry whiz, where her creations at Bar Tartine and Manresa have garnered praise and happy tummies. Photo: Molly Watson\" width=\"1000\" height=\"1501\" class=\"size-full wp-image-91053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baker is a pastry whiz, where her creations at Bar Tartine and Manresa have garnered praise and happy tummies.\u003cbr>Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Baker took an interesting route to where she sits today. Growing up in Sacramento, she regularly vacationed in Santa Cruz as a child and later attended the town's \u003ca href=\"http://www.ucsc.edu/\" target=\"_blank\">University of California\u003c/a> campus. She had no interest in food then -- her original major was chemistry -- until discovering \u003ca href=\"http://casfs.ucsc.edu/about/facilities.html\" target=\"_blank\">UCSC's 30-acre gardens\u003c/a>, a renowned agricultural research and training center. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>”I got excited about growing your own food and about all the amazing work they were doing,\" she says. \"That was really inspiring to me. As a result, I thought food was this thing that bound communities together.\"\u003c/p>\n\u003cp>During college, she started working in a local restaurant, \u003ca href=\"http://gabriellacafe.com/\" target=\"_blank\">Gabriella Cafe\u003c/a>, that was serious about organic ingredients, then took a cooking job there after graduation. Next up was culinary school -- \u003ca href=\"http://academics.jwu.edu/college-of-culinary-arts/\" target=\"_blank\">Johnson & Wales\u003c/a> in Rhode Island -- and some European training, where an internship in France with a pastry chef opened her eyes again. \"It's an incredible medium,\" she says about pastry. \"I love the whimsy I can create in my pastry desserts but I also like the control and fine details.\"\u003c/p>\n\u003cp>Working her way west, she cooked in Boston, then became the opening chef at Bar Tartine in San Francisco's Mission district, an instant hit. Later, she was plucked by Kinch to head up the pastry program at Manresa, where she and her desserts received accolades. \u003c/p>\n\u003cp>But percolating in her head was launching her own venture, working with longtime friend Davis, who had recently completed a green MBA program to complement work in technology and other businesses. While the two share an itch for achievement with good conscience, the most fortuitous aspect of their pairing is Baker's culinary prowess combined with Davis's solid business skills. \u003c/p>\n\u003cp>Their intention wasn't just to launch a food business but to locate it in a family-friendly place that would accommodate other goals. \"There were so many reasons why that was Santa Cruz,\" Baker explains. \"It's an incredible place. We have the mountains and the ocean for personal pleasure. And it's an excellent place to raise our families. On the culinary side, the bounty of \u003ca href=\"http://www.santacruzchamber.org/cwt/external/wcpages/facts/agriculture.aspx\" target=\"_blank\">agriculture\u003c/a> that's available to us here is unbelievable.\"\u003c/p>\n\u003cfigure id=\"attachment_91051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach_Penny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach_Penny.jpg\" alt=\"The first food business the partners opened was an ice cream parlor where everything -- even the ripples and add-ins -- is made from scratch. Photo: Molly Watson\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first food business the partners opened was an ice cream parlor where everything -- even the ripples and add-ins -- is made from scratch. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Their timing didn't hurt, either. In 2010, when they embarked, \"We recognized that Santa Cruz was ripe for businesses like ours,\" Baker explains. \"We have a demographic here that really appreciates great food and supports our local farmers through the \u003ca href=\"http://www.santacruzfarmersmarket.org/\" target=\"_blank\">farmers markets\u003c/a> and wants good food for their families and themselves. There was a little bit of a void -- at least, not enough of this kind of food. So we recognized that there was definitely potential here for our businesses.\"\u003c/p>\n\u003cp>They wrote a 70-page business plan for an ice cream shop that they called the \u003ca href=\"http://thepennyicecreamery.com/\" target=\"_blank\">Penny Ice Creamery\u003c/a>. This is no ordinary \"gourmet\" gelato store; they applied for and received a pasteurization license so they could make their own custard base. Other ice cream shops typically use a purchased base. All ripples, add-ins and the like are house-made. Cones are baked one at a time and hand rolled. Ingredients are as organic, local and sublime as they can find. \u003c/p>\n\u003cp>Their cute downtown scoop shop offers nine flavors at a time, including classics along with a rotating list of luscious seasonal choices like brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Customers can get a cap of toasted, house-made marshmallow fluff if they desire.\u003c/p>\n\u003cfigure id=\"attachment_91054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_hand_rolled_cones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_hand_rolled_cones.jpg\" alt=\"Not only does the Penny Ice Creamery make its own custard base but the cones are individually hand rolled and baked on site. Photo: Molly Watson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not only does the Penny Ice Creamery make its own custard base but the cones are individually hand rolled and baked on site. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Given such attention to quality and detail, \"the Penny,\" as Baker calls it, proudly identifies itself as “the only ice cream shop in Northern California making all our ice cream completely from scratch.” Shortly before the shop opened, Baker and Davis each became new parents -- their respective sons were born two weeks apart -- then they started working 100-hour weeks as their business geared up.\u003c/p>\n\u003cp>A key aspect that made the Penny possible was a $250,000 loan obtained through \u003ca href=\"http://www.allbusiness.com/government/government-bodies-offices-government/11820858-1.html\" target=\"_blank\">Obama's SBA Recovery Act\u003c/a>. To show their appreciation, Baker and Davis made a \u003ca href=\"https://www.youtube.com/watch?v=AmWjlA9FlAo&feature=player_embedded\" target=\"_blank\">YouTube thank-you video\u003c/a> receiving more than 100,000 hits, which got the attention of Joe Biden (he called them) and Michelle Obama's office (inviting them to a State of the Union address and reception). \u003c/p>\n\u003cp>Baker and Davis only spent enough time in the capitol to sit in the First Lady's box and meet some dignitaries, then flew back to scoop ice cream. Not surprising, since the Penny's business was going gangbusters. Far exceeding projections, the explosive sales enabled two more scoop shops to be opened in Santa Cruz as well as new kiosks at local farmers markets. \u003c/p>\n\u003cfigure id=\"attachment_91055\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_scoop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_scoop.jpg\" alt=\"Among a slew of delectable flavors are brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Photo: Molly Watson\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among a slew of delectable flavors are brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>In 2011, the partners opened a super-casual beachfront cafe that they called \u003ca href=\"http://thepicnicbasketsc.com/\" target=\"_blank\">The Picnic Basket\u003c/a> that followed the same freshness-first mentality of their ice cream stores. Sandwiches and salads are inventive, delicious and available for eating in or out. House-made pickles and just-baked bread enhance classics like a killer BLT or reuben, while the chicken salad sandwich with avocado, greens and pickled onions is amazing.\u003c/p>\n\u003cp>Naturally, corned beef and hot dogs come from renowned local butcher and salumi maker, \u003ca href=\"http://www.elsalchichero.com/\" target=\"_blank\">El Salchichero\u003c/a>, and ice cream is from the Penny. A long deck in front delivers views of the beach and nearby pier. The crowds were large from the moment this eating spot opened.\u003c/p>\n\u003cfigure id=\"attachment_91056\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Picnic_Basket_Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Picnic_Basket_Exterior.jpg\" alt=\"Located across from the beach, The Picnic Basket has become the town's go-to place for sandwiches, salads and snacks. Photo: Zachary Davis\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91056\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Located across from the beach, the Picnic Basket has become the town's go-to place for sandwiches, salads and snacks. Photo: Zachary Davis\u003c/figcaption>\u003c/figure>\n\u003cp>The pair's most ambitious step took place in early 2014 with the opening of \u003ca href=\"http://assembleforfood.com/\" target=\"_blank\">Assembly\u003c/a> in downtown Santa Cruz. A spacious, modern sit-down restaurant that celebrates local ingredients in a deceptively rustic menu -- like chicken leg confit with merquez sausage, carrot-lentil puree and artichoke/green olive relish -- this eatery was also mobbed from the day it opened. \u003c/p>\n\u003cp>At Assembly, Baker works with executive chef Carlo Espinas, formerly of Comstock Saloon in San Francisco, to produce comforting, affordable fare with enough pizzazz to attract foodies. Communal tables encourage the neighborly vibe that Baker has been seeking since she was first enthralled with the gardens at UCSC. \u003c/p>\n\u003cp>Assembly has been smiled upon by critics like the San Francisco Chronicle's Michael Bauer. Regarding The Picnic Basket, he wrote: \"For my money, it's the only place to stop.\" \u003c/p>\n\u003cfigure id=\"attachment_91049\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_interior.jpg\" alt=\"This modern, sit-down restaurant features rustic, fresh cuisine and several communal tables. Photo: Nicole Nelson\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-91049\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This modern, sit-down restaurant features rustic, fresh cuisine and several communal tables. Photo: Nicole Nelson\u003c/figcaption>\u003c/figure>\n\u003cp>Baker's and Davis's youngest venture is \u003ca href=\"http://heypopup.com/\" target=\"_blank\">POPUP\u003c/a>, a space adjacent to Assembly whose charter is showcasing intriguing, emerging food businesses that deserve local discovery. Besides being a weekly source for the wondrous bread and pastries from the \u003ca href=\"http://manresarestaurant.blogspot.com/2013/03/manresa-bread-project.html\" target=\"_blank\">Manresa Bread Project\u003c/a>, POPUP has presented scrumptious pies from \u003ca href=\"http://companionbakeshop.com/%20\" target=\"_blank\">Companion Bakeshop\u003c/a> (think Meyer lemon buttermilk) and delicious, small-batch steam buns and other snacks from \u003ca href=\"http://mortaldumpling.com/\" target=\"_blank\">Mortal Dumpling\u003c/a>.\u003c/p>\n\u003cp>While shooting for multiple Michelin stars might be the egotistical objective of some new chefs when they open their own boîte, this is not in Baker's business plan. \"We have foodies in this community but we also have people who just want to eat,\" she explains. \"We want to create a place where people feel comfortable and where it's not like a '\u003ca href=\"http://en.wikipedia.org/wiki/Portlandia_%28TV_series%29\" target=\"_blank\">Portlandia\u003c/a>' skit.\"\u003c/p>\n\u003cfigure id=\"attachment_91050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_Sidewalk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_Sidewalk.jpg\" alt=\"Located in downtown Santa Cruz, Assembly serves food throughout the day and has moderate prices. Photo: Molly Watson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Located in downtown Santa Cruz, Assembly serves food throughout the day and has moderate prices. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>All their businesses aim to please the cross section of people that make up just about any community, she says. \"We made a conscious decision to balance our menu with things that are known and comfortable and accessible with things that are out there. For example, in the ice cream shop, we always have our Tahitian vanilla bean and our chocolate sorbet, but then we'll throw something like candy cap mushroom in the case or strawberry pink peppercorn.\"\u003c/p>\n\u003cp>For a chef who proudly states that \"I don't do precious,\" the various enterprises within The Glass Jar would seem to be a success. Baker's role these days might be overseeing menu development while Davis handles business as CEO but this is just one element in the overall game plan that brought them to Santa Cruz and business ownership. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With their families, Baker and Davis have put down roots in the coastal town. Davis now has three young children and Baker just gave birth to another baby. In a business empire dedicated to celebrating food and community, they haven't forgotten that all-important second element.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tapping Into Turmeric's Superfood Powers",
"title": "Tapping Into Turmeric's Superfood Powers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91202\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/turmeric_bin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/turmeric_bin1000.jpg\" alt=\"Fresh Turmeric. Photo: Lisa Landers\" width=\"1000\" height=\"600\" class=\"size-full wp-image-91202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Turmeric. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>At first glance turmeric looks a little like a decrepit carrot. But slice open its gnarled exterior and the sunburst of color you’ll discover inside is your first clue that this is no ordinary root vegetable. In fact, it’s not a root – it’s a rhizome. And the active compound responsible for its wondrous pigment – curcumin – is also what bestows turmeric with its anti-inflammatory and antioxidant super powers.\u003c/p>\n\u003cp>A fragrant but bitter flavored relative of ginger, turmeric is tropical plant native to southern India and Indonesia. Relied upon in traditional Chinese and Indian medicine for thousand of years for its health benefits, turmeric has long been known to be effective in treating and preventing certain ailments. But the evidence to back up this ancient wisdom was largely anecdotal, which has kept curcumin from becoming a staple part of Western medicine. But now, thanks to promising new studies, turmeric is on the brink of being embraced as more than just a spice used to give mustard its yellow color.\u003c/p>\n\u003cp>“We now know exactly how curcumin counteracts inflammation on a molecular level,” explains \u003ca href=\"http://media.baylorhealth.com/releases/new-blood-test-detects-colon-cancer-before-it-develops/photos/ajay-goel-phd-director-of-epigenetics-and-cancer-prevention-at-baylor-research-institute\" target=\"_blank\">Dr. Ajay Goel\u003c/a>, Director of Epigenetics and Cancer Prevention at the Gastrointestinal Research Center at Baylor University. “In so many diseases like cancer, Alzheimer’s, Parkinson’s, diabetes – inflammation is the common denominator. That’s why curcumin is being studied as a possible treatment for all of these things.”\u003c/p>\n\u003cp>Goel himself has been studying curcumin for almost two decades and has witnessed its effectiveness in treating diseases such as \u003ca href=\"http://naturalmedicinejournal.com/sites/default/files/media/AjayGoelNMJ.mp3\" target=\"_blank\">rheumatoid arthritis\u003c/a>. Hundreds of research efforts are underway around globe to assess curcumin’s potential as both a complimentary treatment and preventative regimen for dozens of conditions, such as reducing cholesterol, protecting against liver diseases, dissolving blood clots, improving cognition, preventing depression and treating digestive problems, just to name a few.\u003c/p>\n\u003cp>Although much of the research is very promising, there are a few things to bear in mind before you start sprinkling turmeric on your morning coffee.\u003c/p>\n\u003cfigure id=\"attachment_91203\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/turmeric_powdered1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/turmeric_powdered1000.jpg\" alt=\"Fresh and powdered turmeric. Photo: Lisa Landers\" width=\"1000\" height=\"500\" class=\"size-full wp-image-91203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh and powdered turmeric. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>The results of many of these studies are based on concentrated doses of curcumin, which pack much more of a punch than you would get from just adding fresh or ground turmeric to your recipes. Turmeric actually contains a very small amount curcumin; only about 3% by weight. So you would have to eat loads of turmeric – or take a curcumin supplement – to replicate the results of some of these studies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For people in India and others for whom turmeric is a staple part of their diet, getting plenty of curcumin into their bodies is not a problem. It’s speculated that lower rates of certain cancers and Alzheimer’s among India’s population may be linked to their copious intake of turmeric.\u003c/p>\n\u003cp>But what about for people like me who hardly ever eat turmeric except as part of an occasional bowl of curry? While the prospect of eating turmeric spiced meals three times a day is far fetched for many westerners, I was encouraged to learn that \u003ca href=\"http://www.sciencedaily.com/releases/2014/11/141118110009.htm\" target=\"_blank\">even adding small amounts\u003c/a> curcumin to your diet on a daily basis can be effective in some cases.\u003c/p>\n\u003cp>“By all means, people should add curcumin to their diets if they can,” says Goel. “If you are really trying to treat some specific condition, just adding turmeric to your diet a few times a week may not be enough, but consuming any amount of curcumin will have some benefits.”\u003c/p>\n\u003cp>Ready to reap those benefits? You’ve got options. But whether you’re thinking of adding some curcumin to your diet in supplement or food form (or a combination of the two), here are a few things to consider before you do.\u003c/p>\n\u003cp>\u003cstrong>Slow on the Uptake\u003c/strong>\u003c/p>\n\u003cp>Our bodies are bad at absorbing curcumin, which is another reason why high doses are administered in clinical trials. As a result, scientists are scrambling to figure out ways to make curcumin’s magic more available to us.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/9619120\" target=\"_blank\">1998 study\u003c/a> claimed that curcumin was absorbed 2000 times better if consumed along with some piperine; the active compound in black pepper. But some scientists are skeptical of this study, partly because its findings have never been replicated.\u003c/p>\n\u003cp>Over the last five years, however, more concrete evidence has emerged that certain curcumin extraction methods used to make supplements – including one called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2792534/\" target=\"_blank\">BCM-95\u003c/a> – can significantly increase the amount that enters our bloodstreams.\u003c/p>\n\u003cp>In another piece of good news from the research front, there is one disease for which curcumin absorption is not a problem: colon cancer, the second leading cause of cancer-related deaths in the United States. “Whatever curcumin is not absorbed by the body just sits in the colon, so it has more of an effect there, ” Goel explains. Besides inhibiting and even \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20472336\" target=\"_blank\">obliterating\u003c/a> cancerous cells in the colon, \u003ca href=\"http://opa.ahsc.arizona.edu/newsroom/news/2014/ua-discovery-shows-curcumin-blocks-metastasis-colon-cancer-novel-mechanism\" target=\"_blank\">a 2014 study\u003c/a> suggests that curcumin is also effective at stopping it from spreading to other organs.\u003c/p>\n\u003cfigure id=\"attachment_91200\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/supps1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/supps1000.jpg\" alt=\"A few of the curcumin supplements available at Whole Foods. Photo: Lisa Landers\" width=\"1000\" height=\"500\" class=\"size-full wp-image-91200\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A few of the curcumin supplements available at Whole Foods. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>No Constraints on Curcumin Consumption, Mostly\u003c/strong>\u003c/p>\n\u003cp>According to Goel, there are virtually no side effects of consuming even large amounts of curcumin on a daily basis, either in food, capsule or tincture form. This is one of the main benefits of curcumin over synthetic anti-inflammatory drugs like NSAIDS (non steroidal anti inflammatory, like ibuprofen), which all have toxic side effects if taken for extended periods of time.\u003c/p>\n\u003cp>So if you’re thinking of taking curcumin supplements as part of a preventative regimen or to help treat a particular ailment, studies suggest that it’s safe to take them over the long term. That said, if you take other pharmaceuticals regularly, it’s best to ask your doctor because of \u003ca href=\"http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/herbsvitaminsandminerals/turmeric\" target=\"_blank\">the risk of interactions\u003c/a> with substances that are in your system.\u003c/p>\n\u003cp>“It’s the only supplement I take daily, says Goel, I don’t even take a multivitamin.” Goel takes a 250mg curcumin capsule daily as a preventative measure, but there are a number of \u003ca href=\"http://umm.edu/health/medical/altmed/herb/turmeric\" target=\"_blank\">dosage charts\u003c/a> available online, some of which also include suggestions for how much fresh or dried turmeric to eat.\u003c/p>\n\u003cp>According to Goel, if you are solely using it in food form, there are no known concerns of eating it multiple times a day – other than flavor fatigue.\u003c/p>\n\u003cfigure id=\"attachment_91199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/goldenmilk_2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/goldenmilk_2-1000.jpg\" alt=\"Preparing golden milk using fresh turmeric. Photo: Lisa Landers\" width=\"1000\" height=\"600\" class=\"size-full wp-image-91199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing golden milk using fresh turmeric. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fresh, Powdered or Pre-packaged\u003c/strong>\u003c/p>\n\u003cp>Although no studies have been done comparing the efficacy of curcumin when used in its fresh form as opposed to the more widely available powdered form, using fresh, whole foods are generally thought to be a more effective source of nutrients and other beneficial compounds.\u003c/p>\n\u003cp>Fresh turmeric will turn your fingers yellow, as I can attest after using it to make my \u003ca href=\"http://www.freshbitesdaily.com/turmeric-milk/\" target=\"_blank\">golden milk\u003c/a>: a warm, eggnog-like concoction that I whipped up using coconut milk, turmeric, ginger, honey – and yes, a bit of black pepper.\u003c/p>\n\u003cp>If you don’t want to turn you hands yellow, but prefer food to capsules, there are a variety of packaged products available from Bay Area brands, such as \u003ca href=\"http://shop.numitea.com/?gclid=CIKH5tWNy8ICFRWRfgodkRAAyg\" target=\"_blank\">Numi’s Three Roots Turmeric Tea\u003c/a> (blended with ginger and licorice) and \u003ca href=\"http://navitasnaturals.com/product/620/Superfood%2B-Turmeric-Almonds.html\" target=\"_blank\">Turmeric Tamari Almonds\u003c/a> from Navitas Naturals.\u003c/p>\n\u003cp>Another option is to stock your fridge with a few bottles of \u003ca href=\"http://tumericalive.com/\" target=\"_blank\">Tumeric Alive\u003c/a> (sic), a line of blended turmeric drinks made with organic turmeric root harvested in Hawaii. The company’s San Francisco-based founder, Daniel Silverman, says that many people drink these elixirs as a sports recovery drink because it reenergizes fatigued and inflamed muscles. For someone just looking to add a little more curcumin to their diet, he recommended drinking a single serving bottle three times a week to start.\u003c/p>\n\u003cp>While not as delicious as the warm mug of golden milk that I made for myself, Tumeric Alive’s coconut elixir was lightly sweet, a bit spicy – and full of the promise of good health in which we all want to believe.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>*Disclaimer: Please note that curcumin supplements are not FDA regulated, so there is no oversight in terms of quality control. Read more about potential risks on \u003c/em>\u003ca href=\"http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/herbsvitaminsandminerals/turmeric\" target=\"_blank\">\u003cem>The American Cancer Society\u003c/em>\u003c/a> \u003cem>website.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A guide to reaping the health benefits of curcumin, the ingredient found in this ancient spice that’s gaining new recognition for its proven anti-inflammatory and antioxidant properties.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91202\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/turmeric_bin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/turmeric_bin1000.jpg\" alt=\"Fresh Turmeric. Photo: Lisa Landers\" width=\"1000\" height=\"600\" class=\"size-full wp-image-91202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Turmeric. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>At first glance turmeric looks a little like a decrepit carrot. But slice open its gnarled exterior and the sunburst of color you’ll discover inside is your first clue that this is no ordinary root vegetable. In fact, it’s not a root – it’s a rhizome. And the active compound responsible for its wondrous pigment – curcumin – is also what bestows turmeric with its anti-inflammatory and antioxidant super powers.\u003c/p>\n\u003cp>A fragrant but bitter flavored relative of ginger, turmeric is tropical plant native to southern India and Indonesia. Relied upon in traditional Chinese and Indian medicine for thousand of years for its health benefits, turmeric has long been known to be effective in treating and preventing certain ailments. But the evidence to back up this ancient wisdom was largely anecdotal, which has kept curcumin from becoming a staple part of Western medicine. But now, thanks to promising new studies, turmeric is on the brink of being embraced as more than just a spice used to give mustard its yellow color.\u003c/p>\n\u003cp>“We now know exactly how curcumin counteracts inflammation on a molecular level,” explains \u003ca href=\"http://media.baylorhealth.com/releases/new-blood-test-detects-colon-cancer-before-it-develops/photos/ajay-goel-phd-director-of-epigenetics-and-cancer-prevention-at-baylor-research-institute\" target=\"_blank\">Dr. Ajay Goel\u003c/a>, Director of Epigenetics and Cancer Prevention at the Gastrointestinal Research Center at Baylor University. “In so many diseases like cancer, Alzheimer’s, Parkinson’s, diabetes – inflammation is the common denominator. That’s why curcumin is being studied as a possible treatment for all of these things.”\u003c/p>\n\u003cp>Goel himself has been studying curcumin for almost two decades and has witnessed its effectiveness in treating diseases such as \u003ca href=\"http://naturalmedicinejournal.com/sites/default/files/media/AjayGoelNMJ.mp3\" target=\"_blank\">rheumatoid arthritis\u003c/a>. Hundreds of research efforts are underway around globe to assess curcumin’s potential as both a complimentary treatment and preventative regimen for dozens of conditions, such as reducing cholesterol, protecting against liver diseases, dissolving blood clots, improving cognition, preventing depression and treating digestive problems, just to name a few.\u003c/p>\n\u003cp>Although much of the research is very promising, there are a few things to bear in mind before you start sprinkling turmeric on your morning coffee.\u003c/p>\n\u003cfigure id=\"attachment_91203\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/turmeric_powdered1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/turmeric_powdered1000.jpg\" alt=\"Fresh and powdered turmeric. Photo: Lisa Landers\" width=\"1000\" height=\"500\" class=\"size-full wp-image-91203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh and powdered turmeric. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>The results of many of these studies are based on concentrated doses of curcumin, which pack much more of a punch than you would get from just adding fresh or ground turmeric to your recipes. Turmeric actually contains a very small amount curcumin; only about 3% by weight. So you would have to eat loads of turmeric – or take a curcumin supplement – to replicate the results of some of these studies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For people in India and others for whom turmeric is a staple part of their diet, getting plenty of curcumin into their bodies is not a problem. It’s speculated that lower rates of certain cancers and Alzheimer’s among India’s population may be linked to their copious intake of turmeric.\u003c/p>\n\u003cp>But what about for people like me who hardly ever eat turmeric except as part of an occasional bowl of curry? While the prospect of eating turmeric spiced meals three times a day is far fetched for many westerners, I was encouraged to learn that \u003ca href=\"http://www.sciencedaily.com/releases/2014/11/141118110009.htm\" target=\"_blank\">even adding small amounts\u003c/a> curcumin to your diet on a daily basis can be effective in some cases.\u003c/p>\n\u003cp>“By all means, people should add curcumin to their diets if they can,” says Goel. “If you are really trying to treat some specific condition, just adding turmeric to your diet a few times a week may not be enough, but consuming any amount of curcumin will have some benefits.”\u003c/p>\n\u003cp>Ready to reap those benefits? You’ve got options. But whether you’re thinking of adding some curcumin to your diet in supplement or food form (or a combination of the two), here are a few things to consider before you do.\u003c/p>\n\u003cp>\u003cstrong>Slow on the Uptake\u003c/strong>\u003c/p>\n\u003cp>Our bodies are bad at absorbing curcumin, which is another reason why high doses are administered in clinical trials. As a result, scientists are scrambling to figure out ways to make curcumin’s magic more available to us.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/9619120\" target=\"_blank\">1998 study\u003c/a> claimed that curcumin was absorbed 2000 times better if consumed along with some piperine; the active compound in black pepper. But some scientists are skeptical of this study, partly because its findings have never been replicated.\u003c/p>\n\u003cp>Over the last five years, however, more concrete evidence has emerged that certain curcumin extraction methods used to make supplements – including one called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2792534/\" target=\"_blank\">BCM-95\u003c/a> – can significantly increase the amount that enters our bloodstreams.\u003c/p>\n\u003cp>In another piece of good news from the research front, there is one disease for which curcumin absorption is not a problem: colon cancer, the second leading cause of cancer-related deaths in the United States. “Whatever curcumin is not absorbed by the body just sits in the colon, so it has more of an effect there, ” Goel explains. Besides inhibiting and even \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20472336\" target=\"_blank\">obliterating\u003c/a> cancerous cells in the colon, \u003ca href=\"http://opa.ahsc.arizona.edu/newsroom/news/2014/ua-discovery-shows-curcumin-blocks-metastasis-colon-cancer-novel-mechanism\" target=\"_blank\">a 2014 study\u003c/a> suggests that curcumin is also effective at stopping it from spreading to other organs.\u003c/p>\n\u003cfigure id=\"attachment_91200\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/supps1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/supps1000.jpg\" alt=\"A few of the curcumin supplements available at Whole Foods. Photo: Lisa Landers\" width=\"1000\" height=\"500\" class=\"size-full wp-image-91200\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A few of the curcumin supplements available at Whole Foods. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>No Constraints on Curcumin Consumption, Mostly\u003c/strong>\u003c/p>\n\u003cp>According to Goel, there are virtually no side effects of consuming even large amounts of curcumin on a daily basis, either in food, capsule or tincture form. This is one of the main benefits of curcumin over synthetic anti-inflammatory drugs like NSAIDS (non steroidal anti inflammatory, like ibuprofen), which all have toxic side effects if taken for extended periods of time.\u003c/p>\n\u003cp>So if you’re thinking of taking curcumin supplements as part of a preventative regimen or to help treat a particular ailment, studies suggest that it’s safe to take them over the long term. That said, if you take other pharmaceuticals regularly, it’s best to ask your doctor because of \u003ca href=\"http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/herbsvitaminsandminerals/turmeric\" target=\"_blank\">the risk of interactions\u003c/a> with substances that are in your system.\u003c/p>\n\u003cp>“It’s the only supplement I take daily, says Goel, I don’t even take a multivitamin.” Goel takes a 250mg curcumin capsule daily as a preventative measure, but there are a number of \u003ca href=\"http://umm.edu/health/medical/altmed/herb/turmeric\" target=\"_blank\">dosage charts\u003c/a> available online, some of which also include suggestions for how much fresh or dried turmeric to eat.\u003c/p>\n\u003cp>According to Goel, if you are solely using it in food form, there are no known concerns of eating it multiple times a day – other than flavor fatigue.\u003c/p>\n\u003cfigure id=\"attachment_91199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/goldenmilk_2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/goldenmilk_2-1000.jpg\" alt=\"Preparing golden milk using fresh turmeric. Photo: Lisa Landers\" width=\"1000\" height=\"600\" class=\"size-full wp-image-91199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing golden milk using fresh turmeric. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fresh, Powdered or Pre-packaged\u003c/strong>\u003c/p>\n\u003cp>Although no studies have been done comparing the efficacy of curcumin when used in its fresh form as opposed to the more widely available powdered form, using fresh, whole foods are generally thought to be a more effective source of nutrients and other beneficial compounds.\u003c/p>\n\u003cp>Fresh turmeric will turn your fingers yellow, as I can attest after using it to make my \u003ca href=\"http://www.freshbitesdaily.com/turmeric-milk/\" target=\"_blank\">golden milk\u003c/a>: a warm, eggnog-like concoction that I whipped up using coconut milk, turmeric, ginger, honey – and yes, a bit of black pepper.\u003c/p>\n\u003cp>If you don’t want to turn you hands yellow, but prefer food to capsules, there are a variety of packaged products available from Bay Area brands, such as \u003ca href=\"http://shop.numitea.com/?gclid=CIKH5tWNy8ICFRWRfgodkRAAyg\" target=\"_blank\">Numi’s Three Roots Turmeric Tea\u003c/a> (blended with ginger and licorice) and \u003ca href=\"http://navitasnaturals.com/product/620/Superfood%2B-Turmeric-Almonds.html\" target=\"_blank\">Turmeric Tamari Almonds\u003c/a> from Navitas Naturals.\u003c/p>\n\u003cp>Another option is to stock your fridge with a few bottles of \u003ca href=\"http://tumericalive.com/\" target=\"_blank\">Tumeric Alive\u003c/a> (sic), a line of blended turmeric drinks made with organic turmeric root harvested in Hawaii. The company’s San Francisco-based founder, Daniel Silverman, says that many people drink these elixirs as a sports recovery drink because it reenergizes fatigued and inflamed muscles. For someone just looking to add a little more curcumin to their diet, he recommended drinking a single serving bottle three times a week to start.\u003c/p>\n\u003cp>While not as delicious as the warm mug of golden milk that I made for myself, Tumeric Alive’s coconut elixir was lightly sweet, a bit spicy – and full of the promise of good health in which we all want to believe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>*Disclaimer: Please note that curcumin supplements are not FDA regulated, so there is no oversight in terms of quality control. Read more about potential risks on \u003c/em>\u003ca href=\"http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/herbsvitaminsandminerals/turmeric\" target=\"_blank\">\u003cem>The American Cancer Society\u003c/em>\u003c/a> \u003cem>website.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers",
"title": "Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\" alt=\"Happy New Year's Eve Menu! Photos: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-91763\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison. From light and fresh pea pancakes topped with smoked salmon and chile-spiked shrimp and guacamole tostada bites to ethereal crab hush puppies and earthy mushroom and gruyere mac-and-cheese bites, you will be the hit of the night. And when midnight comes around, toast the evening with salty-sweet Vietnamese fried chicken wings and dark chocolate pudding puffs. Don’t forget the bubbly! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>New Year’s Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003cbr>\nSweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.\u003c/p>\n\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>New Year’s Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. \u003c/p>\n\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>Crab Hush Puppies with Remoulade\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>New Year’s Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003cbr>\nServe these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).\u003c/p>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Fast and Simple New Year’s Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003cbr>\nPressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! \u003c/p>\n\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Umami and Tang for New Year’s: Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003cbr>\nSalty, tangy, sweet, vinegary, crunchy, and juicy: these chicken wings are the bomb!\u003c/p>\n\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>New Year’s Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003cbr>\nJust imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. \u003c/p>\n\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison.",
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"description": "Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison.",
"title": "Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers | KQED",
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"headline": "Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\" alt=\"Happy New Year's Eve Menu! Photos: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-91763\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison. From light and fresh pea pancakes topped with smoked salmon and chile-spiked shrimp and guacamole tostada bites to ethereal crab hush puppies and earthy mushroom and gruyere mac-and-cheese bites, you will be the hit of the night. And when midnight comes around, toast the evening with salty-sweet Vietnamese fried chicken wings and dark chocolate pudding puffs. Don’t forget the bubbly! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>New Year’s Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003cbr>\nSweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.\u003c/p>\n\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>New Year’s Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. \u003c/p>\n\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>Crab Hush Puppies with Remoulade\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>New Year’s Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003cbr>\nServe these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).\u003c/p>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Fast and Simple New Year’s Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003cbr>\nPressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! \u003c/p>\n\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Umami and Tang for New Year’s: Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003cbr>\nSalty, tangy, sweet, vinegary, crunchy, and juicy: these chicken wings are the bomb!\u003c/p>\n\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>New Year’s Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003cbr>\nJust imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. \u003c/p>\n\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year's Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs",
"title": "New Year's Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Double chocolate pudding puffs. Just stop what you are doing and imagine a thin, slightly crisp, tender shell enveloping rich, smooth, creamy homemade chocolate pudding. Really, envision this for a moment. I don’t know about you but my mouth is watering. And if you are an avowed chocolate-lover, you should listen up.\u003c/p>\n\u003cp>These little delectable balls of heaven might seem like a lot of work, but they are not hard and everything--yes, everything--can be made in advance and put together easily at the last minute (or a few hours ahead of time). \u003c/p>\n\u003cp>Made from dough called pâte à choux (little cabbage dough), this light pastry dough is used to make all sorts of goodies: profiteroles, éclairs, crullers, and gougères to name a few. My version uses good-quality cocoa powder (I used natural, not Dutch-process) in place of a little flour in the dough to give it a chocolaty edge. The dough comes together quickly, and then can be piped and baked. \u003c/p>\n\u003cp>Use a piping bag with a round or star tip or just mound the dough into a large zippered plastic bag that you’ve snipped one corner off of and pipe mounds onto the prepared sheet pan. Once in the oven, don’t open the door until at least 20 minutes into baking! The little puffs need that heat to puff up nicely. At this point, you can cool the puffs, then fill and serve, or pop them into a freezer bag and freeze them until you are ready to use them. Just defrost and crisp in the oven at 375F for 5 minutes before filling.\u003c/p>\n\u003cp>The pudding. Oh, the pudding. It’s luscious. Rich. Decadent. And you can either just sit there with a spoon and eat it right out of the saucepan or you can try to contain yourself, let it cool down, and pipe it into the puffs. Either way you will be left with a cup or so extra to do with as you may (the cook’s secret prerogative).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Enjoy, chocolate lovers!\u003c/p>\n\u003cfigure id=\"attachment_91713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-ingredients.jpg\" alt=\"Ingredients for Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Chocolate Pudding Puffs\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 35 to 40 puffs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cem>For the pudding:\u003c/em>\u003c/p>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>3 tbsp cornstarch, sifted\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>3 cups whole milk\u003c/li>\n\u003cli>1/3 cup whipping cream\u003c/li>\n\u003cli>6 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the puffs:\u003c/em>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1/2 cup water\u003c/li>\n\u003cli>6 Tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>1 tbsp sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>3/4 cup all-purpose flour\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/4 cup confectioners’ sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the pudding:\u003c/strong> In a saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Add 1 cup of the milk, whisking until a smooth paste forms. Slowly add the remaining milk and cream and whisk constantly until smooth. Warm the mixture over medium heat, stirring constantly with a whisk or heatproof spatula, until the pudding begins to thicken and bubble, about 6 minutes. Add the chocolate and stir until smooth. Stir in the vanilla. Transfer to a bowl and cover with plastic wrap pressed onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or, preferably, overnight.\n\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91696,91698,91717,91748,91723,91695,91735,91722,91724\"]\u003c/p>\n\u003cli>\u003cstrong>To make the puffs:\u003c/strong> In a saucepan, combine the milk, water, butter, sugar, and salt. Bring to a full boil over medium-high heat. When the butter melts, remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until blended. Return the pan to medium heat and continue stirring until the mixture leaves the sides of the pan and forms a ball.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91693,91725,91726\"]\u003c/p>\n\u003cli>\nTransfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Sift the cocoa over the dough and beat on medium speed until well combined. Continue to beat until the bottom of the bowl is lukewarm to the touch, about 4 minutes. Add the eggs one at a time, beating well after each addition. Occasionally scrape down the sides and bottom of the bowl with a rubber spatula. Let the dough rest for 10 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91727,91730,91729,91719\"]\u003c/p>\n\u003cli>Meanwhile, preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. Transfer the dough to a gallon-sized Ziploc bag and snip off a bottom corner (to create a pastry bag) or use a pastry bag fitted with a plain tip. For each puff, pipe about 1 tbsp paste onto a prepared pan, forming a mound about 1 inch in diameter. Space the mounds at least 2 inches apart. Wet the tip of your finger and smooth out any top curls on the mounds.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91728,91716,91733,91734\"]\u003c/p>\n\u003cli>Bake the puffs for 10 minutes, then reduce the heat to 375°F and continue baking until golden brown, 5–10 minutes longer. Let the pastries cool completely on the pans on wire racks.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91720,91711\"]\u003c/p>\n\u003cli>To serve, fit a pastry bag with a small plain or star tip. Fill the bag with the cooled pudding. Cut a small hole in the bottom of each puff then press the tip of the pastry bag through the hole and fill the puff with pudding. Repeat with the remaining puffs. Arrange the filled puffs on a platter. Dust with confectioners’ sugar and serve.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91721,91715,91699,91700,91732\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-closed2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-closed2.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Just imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. ",
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"description": "Just imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. ",
"title": "New Year's Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Double chocolate pudding puffs. Just stop what you are doing and imagine a thin, slightly crisp, tender shell enveloping rich, smooth, creamy homemade chocolate pudding. Really, envision this for a moment. I don’t know about you but my mouth is watering. And if you are an avowed chocolate-lover, you should listen up.\u003c/p>\n\u003cp>These little delectable balls of heaven might seem like a lot of work, but they are not hard and everything--yes, everything--can be made in advance and put together easily at the last minute (or a few hours ahead of time). \u003c/p>\n\u003cp>Made from dough called pâte à choux (little cabbage dough), this light pastry dough is used to make all sorts of goodies: profiteroles, éclairs, crullers, and gougères to name a few. My version uses good-quality cocoa powder (I used natural, not Dutch-process) in place of a little flour in the dough to give it a chocolaty edge. The dough comes together quickly, and then can be piped and baked. \u003c/p>\n\u003cp>Use a piping bag with a round or star tip or just mound the dough into a large zippered plastic bag that you’ve snipped one corner off of and pipe mounds onto the prepared sheet pan. Once in the oven, don’t open the door until at least 20 minutes into baking! The little puffs need that heat to puff up nicely. At this point, you can cool the puffs, then fill and serve, or pop them into a freezer bag and freeze them until you are ready to use them. Just defrost and crisp in the oven at 375F for 5 minutes before filling.\u003c/p>\n\u003cp>The pudding. Oh, the pudding. It’s luscious. Rich. Decadent. And you can either just sit there with a spoon and eat it right out of the saucepan or you can try to contain yourself, let it cool down, and pipe it into the puffs. Either way you will be left with a cup or so extra to do with as you may (the cook’s secret prerogative).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enjoy, chocolate lovers!\u003c/p>\n\u003cfigure id=\"attachment_91713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-ingredients.jpg\" alt=\"Ingredients for Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Chocolate Pudding Puffs\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 35 to 40 puffs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cem>For the pudding:\u003c/em>\u003c/p>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>3 tbsp cornstarch, sifted\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>3 cups whole milk\u003c/li>\n\u003cli>1/3 cup whipping cream\u003c/li>\n\u003cli>6 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the puffs:\u003c/em>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1/2 cup water\u003c/li>\n\u003cli>6 Tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>1 tbsp sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>3/4 cup all-purpose flour\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/4 cup confectioners’ sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the pudding:\u003c/strong> In a saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Add 1 cup of the milk, whisking until a smooth paste forms. Slowly add the remaining milk and cream and whisk constantly until smooth. Warm the mixture over medium heat, stirring constantly with a whisk or heatproof spatula, until the pudding begins to thicken and bubble, about 6 minutes. Add the chocolate and stir until smooth. Stir in the vanilla. Transfer to a bowl and cover with plastic wrap pressed onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or, preferably, overnight.\n\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>\u003cstrong>To make the puffs:\u003c/strong> In a saucepan, combine the milk, water, butter, sugar, and salt. Bring to a full boil over medium-high heat. When the butter melts, remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until blended. Return the pan to medium heat and continue stirring until the mixture leaves the sides of the pan and forms a ball.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>\nTransfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Sift the cocoa over the dough and beat on medium speed until well combined. Continue to beat until the bottom of the bowl is lukewarm to the touch, about 4 minutes. Add the eggs one at a time, beating well after each addition. Occasionally scrape down the sides and bottom of the bowl with a rubber spatula. Let the dough rest for 10 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Meanwhile, preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. Transfer the dough to a gallon-sized Ziploc bag and snip off a bottom corner (to create a pastry bag) or use a pastry bag fitted with a plain tip. For each puff, pipe about 1 tbsp paste onto a prepared pan, forming a mound about 1 inch in diameter. Space the mounds at least 2 inches apart. Wet the tip of your finger and smooth out any top curls on the mounds.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Bake the puffs for 10 minutes, then reduce the heat to 375°F and continue baking until golden brown, 5–10 minutes longer. Let the pastries cool completely on the pans on wire racks.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To serve, fit a pastry bag with a small plain or star tip. Fill the bag with the cooled pudding. Cut a small hole in the bottom of each puff then press the tip of the pastry bag through the hole and fill the puff with pudding. Repeat with the remaining puffs. Arrange the filled puffs on a platter. Dust with confectioners’ sugar and serve.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Umami and Tang for New Year's: Spicy Vietnamese Fried Chicken Wings",
"title": "Umami and Tang for New Year's: Spicy Vietnamese Fried Chicken Wings",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Vietnamese Fried Chicken Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I'm obsessed with chicken wings. Not the ones slathered in buffalo sauce (but I can see the appeal of those), but any version that is drenched in vinegar, garlic, and/or herbs. I like them crunchy, slight sweet, slightly salty, with plenty of umami and tang.\u003c/p>\n\u003cp>These fit the bill. Inspired by the amazing fish sauce wings made famous by the esteemed \u003ca href=\"http://www.pokpokpdx.com/\" target=\"_blank\">Pok Pok\u003c/a>, I kind of took that idea and ran with it. First I made a big, extra sweet, extra fish saucy, extra garlicky nước chấm sauce (Vietnamese dipping sauce), which I then marinated the wings in, reserving a good portion of the sauce. Nice because you only have to make the marinade/sauce once and it does double duty.\u003c/p>\n\u003cp>Next up, I let the wings bathe in the marinade overnight, then let them drain really well. After a plunge in super-hot oil until they were nice and crispy, I tossed them in a frying pan with the remaining sauce until they were well-coated and super sticky.\u003c/p>\n\u003cp>This dish takes some time and a bit of effort, but the results are well worth it! You can make the marinade and sauce up to 3 days in advance, and make sure to let the wings marinate for a day. \u003c/p>\n\u003cfigure id=\"attachment_91664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-ingredients.jpg\" alt=\"Ingredients for Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Spicy Vietnamese Fried Chicken Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spicy Vietnamese Fried Chicken Wings\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp canola oil, plus 1 quart for frying\u003c/li>\n\u003cli>10 large cloves garlic, finely chopped (about 1/4 packed cup)\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>2 tbsp rice vinegar\u003c/li>\n\u003cli>1/2 cup fish sauce\u003c/li>\n\u003cli>3 tbsp fresh lime juice\u003c/li>\n\u003cli>1 tsp roasted chile paste\u003c/li>\n\u003cli>2 lbs medium chicken wings and drummettes\u003c/li>\n\u003cli>1 cup rice flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>Shredded mint and cilantro leaves\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, warm the oil. Add the garlic and cook, stirring, until lightly golden, about 5 minutes. Add the sugar, vinegar, and 1/4 cup water. Bring gently to a boil, stirring until the sugar dissolves. Remove from the heat and let cool completely. Stir in the fish sauce, lime juice, and chili paste. Refrigerate until chilled, about 30 minutes (or store in an airtight container for up to 3 days).\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91663,91651,91652,91665,91666,91654,91668\"]\u003c/p>\n\u003cli>Put the chicken wings in a shallow baking dish that just holds them in a single layer. Drizzle with 1/2 cup of the chilled marinade/sauce (reserve the remaining in a separate bowl). Toss to coat, then cover with plastic wrap and refrigerate overnight, tossing the wings in the marinade occasionally.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91671,91667\"]\u003c/p>\n\u003cli>When ready to serve, transfer the wings from the baking dish to a colander set in the sink and let drain for 15 minutes. Pour the rice flour into a shallow bowl. Add the wings and toss to evenly coat.\u003c/li>\n\u003cli>Fill a Dutch oven with about 2 inches of oil and heat over medium-high heat until a deep-fry thermometer reads 325F. In batches, fry the wings, knocking off any excess rice flour before adding them to the pot. Fry until golden brown, turning, about 10 minutes. Drain on paper towels.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91661,91653,91662\"]\u003c/p>\n\u003cli>Meanwhile, in a large frying pan over medium-high heat, bring the reserved sauce to a boil and cook for about 1 minute, or until slightly reduced. Add the wings and toss together to coat with the sauce. Transfer to a platter and serve sprinkled with the herbs.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91655,91656,91657\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91658\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs.jpg\" alt=\"Serve Spicy Vietnamese Fried Chicken Wings sprinkled with the herbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91658\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve Spicy Vietnamese Fried Chicken Wings sprinkled with the herbs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Salty, tangy, sweet, vinegary, crunchy, and juicy: these chicken wings are the bomb!\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Vietnamese Fried Chicken Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I'm obsessed with chicken wings. Not the ones slathered in buffalo sauce (but I can see the appeal of those), but any version that is drenched in vinegar, garlic, and/or herbs. I like them crunchy, slight sweet, slightly salty, with plenty of umami and tang.\u003c/p>\n\u003cp>These fit the bill. Inspired by the amazing fish sauce wings made famous by the esteemed \u003ca href=\"http://www.pokpokpdx.com/\" target=\"_blank\">Pok Pok\u003c/a>, I kind of took that idea and ran with it. First I made a big, extra sweet, extra fish saucy, extra garlicky nước chấm sauce (Vietnamese dipping sauce), which I then marinated the wings in, reserving a good portion of the sauce. Nice because you only have to make the marinade/sauce once and it does double duty.\u003c/p>\n\u003cp>Next up, I let the wings bathe in the marinade overnight, then let them drain really well. After a plunge in super-hot oil until they were nice and crispy, I tossed them in a frying pan with the remaining sauce until they were well-coated and super sticky.\u003c/p>\n\u003cp>This dish takes some time and a bit of effort, but the results are well worth it! You can make the marinade and sauce up to 3 days in advance, and make sure to let the wings marinate for a day. \u003c/p>\n\u003cfigure id=\"attachment_91664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-ingredients.jpg\" alt=\"Ingredients for Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Spicy Vietnamese Fried Chicken Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spicy Vietnamese Fried Chicken Wings\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp canola oil, plus 1 quart for frying\u003c/li>\n\u003cli>10 large cloves garlic, finely chopped (about 1/4 packed cup)\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>2 tbsp rice vinegar\u003c/li>\n\u003cli>1/2 cup fish sauce\u003c/li>\n\u003cli>3 tbsp fresh lime juice\u003c/li>\n\u003cli>1 tsp roasted chile paste\u003c/li>\n\u003cli>2 lbs medium chicken wings and drummettes\u003c/li>\n\u003cli>1 cup rice flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>Shredded mint and cilantro leaves\u003c/li>\n\u003cli>Lime wedges\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small saucepan over medium heat, warm the oil. Add the garlic and cook, stirring, until lightly golden, about 5 minutes. Add the sugar, vinegar, and 1/4 cup water. Bring gently to a boil, stirring until the sugar dissolves. Remove from the heat and let cool completely. Stir in the fish sauce, lime juice, and chili paste. Refrigerate until chilled, about 30 minutes (or store in an airtight container for up to 3 days).\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Put the chicken wings in a shallow baking dish that just holds them in a single layer. Drizzle with 1/2 cup of the chilled marinade/sauce (reserve the remaining in a separate bowl). Toss to coat, then cover with plastic wrap and refrigerate overnight, tossing the wings in the marinade occasionally.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"meta": {
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
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"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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